Saffron Rice

• Ingredients

  • 1/4 tsp saffron threads
  • 1/4 cup hot water
  • 2 Tbsp olive oil
  • 3/4 cup yellow onion (finely chopped)
  • 2 cups basmati rice
  • 3 cups chicken stock or vegetable stock
  • 3/4 tsp salt

• Directions

  1. Grind 1/8 tsp saffron threads in a mortar and pestle until it turns into a powder.
  2. Add the non-ground 1/8 tsp saffron threads to the mortar. Pour 1/4 cup of hot water into the mortar and soak for 5 minutes.
  3. Rinse rice in a colander.
  4. Heat oil in a large pot over a medium flame. Stir in the minced onion and sauté for approximately 10 minutes until caramelized.
  5. Add rice and sauté for one minute.
  6. Pour the saffron water on the rice., then add stock and salt. Bring to a boil and stir.
  7. Cover the pot and reduce to a simmer. Cook for 20 minutes. Turn off the heat, and leave covered for an additional 10 minutes.
  8. Fluff the rice with a fork and serve.

• Varsano Variations

  • 5 minutes before turning off the heat, add 1/2 cup of raisins or currants and 1/2 cup of chopped almonds or pistachios
  • Top with chopped parsley or chopped green onions