Saffron (Basmati) Rice

“Saffron Basmati Rice is a fragrant and elegant Persian-style rice dish infused with the rich aroma and golden hue of saffron. Made with long-grain basmati rice, this dish is light, fluffy, and often served as the perfect complement to kebabs and stews.”

Difficulty

Intermediate

Yield

Serves 4

Ingredients

2 cups basmati rice2 tablespoons kosher salt4 tablespoons saffron tea2 tablespoons grapeseed oil5 cups water, boiling

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaWhiskSmall frying panChefs knife or safe chopperTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the saffron tea, grind 1 teaspoon of saffron in a mortar or a small bowl. Add 3 – 4 tablespoons of hot water and set aside until it turns a dark orange.

Wash the rice under cold water a few times until the water starts to look clear. Drain. Handle the rice gently so as to not break any of the grains.

Add enough water to cover the rice and allow it to soak for 3 hours.

In a large pot over high heat, bring 5 cups of water to a boil, add the salt and the strained, soaked rice and allow it to boil until the rice is al dente.

Strain out all the water and taste the rice for seasoning.

In a large pot, add the oil, saffron tea and the rice. Pull the rice into the center of the pot, away from the edges. Make a few holes in the rice with the handle of a spoon, put the lid on the pot and place over medium heat. Once it starts to steam, lower the heat to low, cover and let cook for about 20 minutes.