Simple Saffron Rice

A simple aromatic rice that pairs beautifully with a rich curry or stew. This is a popular recipe thats cooked on festive occasions everywhere form the Iran to India. Basmati rice is key to this recipe for those long strands of rice that cook beautifully with each grain separate naturally. Look for Himalayan grown basmati specifically grown in India or Pakistan, they’re the best quality. A little Saffron goes a long way in this recipe, thank god for that as saffron is quiet expensive. you’ll need about ¼ to ½ teaspoon for a serving of 4. The result is a highly aromatic luxurious side dish that will elevate any simple dinner.

• 11/2 cups uncooked basmati rice
• 1 tablespoon ghee or e.v olive oil
• ¼-½ teaspoon saffron dissolved in ¼ cup warm milk for 10 minutes
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 ½-3 cups water or broth, depends on the age of the rice

1. Rinse and wash the basmati rice gently until the water runs clear. Drain and set aside.
2. In a medium sized sauce pan with tightly fitted lid warm the oil or ghee. Add the drained rice and gently toss until the oil coats the rice grains and the rice is slightly opaque white.
3. Add the water or broth and bring it up to a boil. Then reduce to the lowest heat. Cover and cook for 7-8 minutes or as suggested on the package. Do not open the for 2 minutes.
4. Open the lid and sprinkle the saffron slurry. Gently toss with a from to distribute. Some grains ill absorb and turn golden and some will stay white. Cover and allow it to rest for another 10 minutes.
5. Serve.