Easy Saffron Rice
This delicious and easy saffron rice recipe is perfect if you're new to cooking with saffron. This saffron rice recipe highlights the savory yet subtle flavor of saffron. If you want to learn how to make saffron rice, our version combines saffron with basmati rice and chicken stock, but you can use any type of rice. Vegetable stock or bouillon can also be used for a vegetarian version.
1 large pinch of Rumi saffron threads
1 1/2 cups chicken stock
2 Tbsp unsalted butter, or ghee
1 cup basmati rice
1 tsp kosher salt
Add a few tablespoons of the chicken stock to a small bowl and heat in the microwave until hot, but not boiling (about 30 seconds - 1 minute).
Add in the saffron and let steep for about 10-15 minutes, until golden in color.
Add the remaining chicken stock to a small pot and bring to a low boil over medium heat.
Rinse the basmati rice under cold, running water until the water runs clear.
In medium-sized pot, melt the butter or ghee over medium heat. Stir in the rice and salt and let cook, stirring constantly, until the rice is opaque and absorbs the butter (do not let brown).
Pour the saffron-infused chicken stock and remaining stock over the rice. Cover tightly, reduce the heat to low and let simmer for about 20 minutes, or until all of the liquid is absorbed.
Fluff saffron rice with a fork and serve.