Saffron Rice

There are many descriptions out there as to how Saffron smells and tastes like. But if you really want to know the wonders Saffron can do, you need to use it correctly and make it co-exist with other flavors without loosing its significance. I agree it is complex, to me, it’s earthy and hay-like in taste, the aroma dates you back to the history lessons you took in your 5th grade on the Mughals, Mongols and the Spaniards, and makes you wonder where is that complex nut mixture! Trust me, more than anything else, it is seductive.

The best way is through experience and the simplest way would be is to make Saffron Rice. Why? Because it’ s easy, simple and it really doesn’t need any accompaniment! When you try this, you will not wonder why this spice is in our cultural fabric for more than 1000 years!
2 cups of Long Grain Basmati Rice
1 pinch of saffron (15-20 strands)
1 teaspoon chopped garlic
1 tablespoon onion (chopped very small)
¼ teaspoon cardamom (powdered)
4 tablespoon extra virgin olive oil
1 tablespoon of butter
2 cups pomegranate seeds

Preparing the Saffron
Take a mortar and pestle (use a very smooth one. I suggest get a marble one or use a smooth surface and a smooth stone) and powder the saffron very gently. Add ¼ cup of warm water and let it rest for 10 minutes.

To prepare rice

Take a thick bottomed pot and over medium heat add the butter and 2 tablespoon olive oil. Add the garlic and onion and sauté over medium heat until it’s soft(don’t brown it or burn it). Add the washed and strained rice into the pot and salt to sauté the rice until the water evaporates and the rice is even-coated with the olive oil. Add two and a half cups of hot water, add the prepared saffron, mix well but gently and leave it in simmer until the rice is cooked. Once the rice is almost cooked keep the pot on indirect heat or in the pre heated oven for another 10 mins to make the rice fluffy. Add the pomegranate seeds and serve it. You can also serve this with .

Categories: Travel Cuisine


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