3 ¾cupschicken stock, or substitute water + extra pinch of salt
1tspsalt
1
Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
2
Add a second pinch of saffron threads to the mortar. Do not crush these threads.
3
Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
4
Meanwhile, sort your basmati rice and rinse in a colander. Drain.
5
In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.
6
Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.
7
Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
8
Add broth and salt to the pot. Bring to a boil.
9
Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
3 ¾cupschicken stock, or substitute water + extra pinch of salt
1tspsalt
Directions
1
Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
2
Add a second pinch of saffron threads to the mortar. Do not crush these threads.
3
Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
4
Meanwhile, sort your basmati rice and rinse in a colander. Drain.
5
In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.
6
Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.
7
Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
8
Add broth and salt to the pot. Bring to a boil.
9
Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
