Try this Saffron Rice recipe, or contribute your own.
- Carbohydrate 0.143612083333333 g
- Cholesterol 0 mg
- Fat 6.75946541956135 g
- Fiber 0.0387458334167798 g
- Protein 0.02460125 g
- Saturated Fat 0.934734417066364 g
- Serving Size 1 1 recipe (481g)
- Sodium 19.2831666667246 mg
- Sugar 0.104866249916553 g
- Trans Fat 0.184523666745056 g
- Calories 60 calories
Step-by-step
- Steep the saffron in ½ cup hot water.
- Place olive oil in heavy bottomed pan.
- Add the rice and cook for 2 minutes.
- Add the salt, stir then add the saffron water plus 1½ cups hot water.
- Stir well. Bring to a boil
- Cover with lid and lower heat to low.
- Cook undisturbed for 15 minutes.
- Serve piping hot.
Vibrant golden grains tinted by delicate stamens emerge from the pot with a distinct, earthy aroma and a tender, separate bite. Saffron rice traces its roots deep into ancient Persian culinary traditions where aromatics and long grains were prized for festive gatherings. Mastering this preparation requires specific handling of the spice and grain to achieve optimal texture.
- Steep the saffron threads in hot water for at least 15 minutes before mixing them into the cooking liquid to release the maximum amount of water-soluble crocin pigment and flavor compounds.
- Use a heavy-bottomed pan to distribute heat evenly and prevent scorching at the base during the 15-minute covered simmer phase.
- Toast the dry rice in olive oil over medium heat for precisely two minutes before adding liquids; this coats the starch molecules and keeps individual grains from clumping together.
- Cool leftover cooked rice rapidly within two hours and store it in an airtight container in the refrigerator for up to three days.
- Transform refrigerated leftovers into fried rice or fold them into warm broths, adding a tablespoon of water before reheating to restore moisture without making the grains mushy.
