As a Mediterranean, basmati saffron rice is a staple in our diet. We have rice with EVERY, SINGLE meal! Sometimes we have basmati saffron rice served on the side of our stews or kababs, other times rice is the main course and we create entire meals around it. We can dress it up with beans, vegetables, or ground meat. There are unlimited choices in Mediterranean cuisine when it comes to saffron rice.
|4-6||5 mins||35 mins||EASY|
- 2 cups basmati rice
- 4 cups water
- 1-2 tablespoons vegetable oil or butter
- salt to taste
- pinch of saffron
- 1 teaspoon hot water
- Pour the rice into a medium-sized pot.
- Fill up the pot halfway and rinse the water. Discard the water.
- Repeat this step 2-3 times to rinse the rice unit the water becomes clear. Again, discard the water.
- Add the 4 cups of water, vegetable oil and salt.
- Bring the pot to a boil over high heat.
- Allow the water to continue to boil until it has been absorbed by the rice and you no longer see any water over top of the rice (roughly 5 minutes).
- Turn the heat down to low and cover the rice.
- Cook for 30-40 minutes.
- Create a saffron-infused garnish: Grind a pinch of saffron using a mortar and pestle. If you don’t have one of those, just grind it in a small bowl using the back of a small spoon. Next, add a 1 tsp. of hot water and mix evenly. Take 1/2 cup of the cooked rice and add it in. Mix well until rice is fully combined and becomes a beautiful yellow colour.
We eat saffron rice all year round, particularly during the winter months, because it’s both healthy and cozy– it’s the kind of comfort food that is good for you. It’s also gluten-free if you use good chicken stock. Enjoy!!