Saffron Rice

CategoryDifficultyBeginner

Learn how to make the basic Saffron Rice using AgroKashmir Saffron!

Yields1 Serving

 2 pinches good quality saffron threads
 1 tbsp extra virgin olive oil
 1 small yellow onion, minced (about 1/2 cup)
 2 cups white basmati rice
 3 ¾ cups chicken stock, or substitute water + extra pinch of salt
 1 tsp salt

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.

10

Fluff the rice with a fork before serving.

Source: https://toriavey.com/toris-kitchen/saffron-rice/

Ingredients

 2 pinches good quality saffron threads
 1 tbsp extra virgin olive oil
 1 small yellow onion, minced (about 1/2 cup)
 2 cups white basmati rice
 3 ¾ cups chicken stock, or substitute water + extra pinch of salt
 1 tsp salt

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.

10

Fluff the rice with a fork before serving.

Saffron Rice

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