Saffron Rice Recipe
Ingredients
| Saffron threads | 1 Teaspoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 1/2 white onion, finely minced | ||
| Garlic | 2 Teaspoon, finley minced | |
| Kosher salt | 1 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| 2 cups long-grain white rice | ||
Directions
To make the rice, toast the saffron in a small, dry saute pan over medium heat, shaking the pan continuously to prevent burning.
Toast for 2 minutes, or until fragrant.
Remove the saffron from the heat and reserve it.
In a large saucepan over medium heat, combine the oil, onion, garlic, salt and pepper.
Stir for 1 to 2 minutes and add the rice.
Stir constantly until the oil is absorbed and the rice begins to smell nutty, about 2 minutes.
Add 3 cups water to the rice, stir in the saffron, and bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer until all the water is absorbed, 20 to 30 minutes.
Toast for 2 minutes, or until fragrant.
Remove the saffron from the heat and reserve it.
In a large saucepan over medium heat, combine the oil, onion, garlic, salt and pepper.
Stir for 1 to 2 minutes and add the rice.
Stir constantly until the oil is absorbed and the rice begins to smell nutty, about 2 minutes.
Add 3 cups water to the rice, stir in the saffron, and bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer until all the water is absorbed, 20 to 30 minutes.
Chef
