2 Saffron Rice Recipes

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Saffron Rice

 

Aryana (Iran/Afghanistan) saffron is darker and has more flavor than

Spanish saffron. Saffron need to be steeped in hot water ahead of

time and used as part of the water in the recipe.

 

Here are two recipes.

 

 

A. Simple Saffron rice

 

Makes 6 servings

 

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready in: 25 Minutes

 

 

1/8 teaspoon powdered saffron

2 cups boiling water, divided

2 tablespoons butter

1 cup uncooked long-grain white rice, not rinsed

1 teaspoon salt

 

Directions

 

1 Steep the saffron in 1/2 cup boiling water.

 

2 In a skillet that can be tightly covered, melt the butter over

medium-high heat. Stir in the rice and salt. Cook, stirring

constantly, until the rice begins to absorb the butter and becomes

opaque, but do not brown the rice.

 

3 Quickly pour in the remaining 1 1/2 cups boiling water along with

the saffron water. Cover immediately, reduce heat to low, and cook

20 minutes, or until all of the liquid is absorbed. For best

results, do not remove the lid while the rice is cooking.

 

Alternative: Alternatively you can steep saffron in a little milk.

 

 

B. Saffron rice with CCC

 

With classic sweet spices: cinnamon, cloves, cardamom.

 

2 c. basmati rice

1 t saffron threads

3 T plus 4 cups boiling water

6 T ghee or butter

1 - 2-inch piece stick cinnamon

4 whole cloves

1 c. finely chopped onion

2 t salt 1/4 t ground cardamom

 

Place the saffron in a small bowl and cover with 3 tablespoons of

boiling water. Soak for 10 minutes.

 

Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt.

stockpot. Add the cinnamon and cloves and stir well. Add the onions

and saute for about 5 minutes.

 

Add the rice and stir for about 5 minutes. Pour in the 4 cups of

boiling water, salt, and the cardamom. Bring to a boil over high

heat. Add the saffron and its soaking water. Stir gently. Cover,

reduce heat, and cook for 25 minutes. Fluff and serve hot.