A delicate and decadent dish that can be eaten as is or paired with anything your heart desires! This saffron rice takes just a few additional minutes compared to making plain rice. But the result is so much better than eating just plain rice!
And here is the recipe:
Yield: For 2
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
- 1 tbsp flavorless oil (grapeseed, sunflower, or canola)
- 2 cloves
- 1 tsp cumin seeds
- 1 inch Ceylon cinnamon stick
- 1 tsp saffron
- 1 cup long grain white basmati rice (uncooked)
- Salt to taste
Rinse the rice in cold running water around 5 times and then soak the rice in some water for 30 mins (this gets rid of the excess starch).
In the meantime, add the saffron to a small bowl and add 2 - 3 tbsp of warm water to release its color and flavor. Soak for at least 5 minutes.
To a pot on medium high heat, add a tbsp of cooking oil. Add the cumin seeds, cloves, and cinnamon and toast the spices for 30 seconds and until fragrant.
Strain the rice and add to the pot with the toasted spices. Fry the rice for 2 minutes. Then, add the saffron strands with the water to the rice and give everything a good mix. Cook for 1 minute.
Add 2 cups of hot water to the pot (2 cups of water for 1 cup of rice), bring to a boil, then lower the heat to the lowest, add salt, mix the contents, cover the pot with a lid, and simmer for 15 minutes till all the water is absorbed and the rice is completely cooked.
This saffron rice tastes good with literally anything but works especially well with chana masala or saag tofu!
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