March 21, 2014
Saffron Rice

Oh, rice.

It has become one of my very favorite foods. I like it in all shapes and sizes although I have to admit risotto doesn't quite make the cut... (is that even OK to say? ) 

I relate more to the Shahs of Sunset of the world- standing by the Turkish/Iranian border and losing their minds for the homeland. That's the kind of rice I want... the crazy kind. The kind of rice that smells so fragrant it makes you feel as though you could be standing-on-the border-of your-country-wearing-a-crazy-outfit-and-lots-of-make-up. You know, aromatic with spices and fluffy separated grains.

This is a recipe for simple saffron rice.

I make it in a pot or a rice cooker with lots of butter, bay leaves and saffron threads that I place in the pot right as it begins to simmer. I like to do it this way because the rice becomes infused with different shades of yellows and oranges as opposed to steeping the saffron first, making the rice yellow. It's a rice that is very pretty and pairs well with stews or roast meats.

Saffron Rice

serves 6

2 cups basmati rice, rinsed in cold water at least 5 times, so the water starts to run clear
3 tablespoons butter
1 teaspoon salt
2 bay leaves
2 pinches of saffron threads

If using a rice cooker, cover rinsed rice with appropriate amount of water according to rice cooker and sprinkle remaining ingredients over the rice. (Like the picture.)

If using a pot, place rinsed rice with 3 1/2 cups of cold water and place remaining ingredients on top.
Bring rice to a boil. Reduce heat to a simmer and cover with a lid that is wrapped in a kitchen towel. (This will absorb the steam and make the rice fluffier.) Cook over low heat for about 20 minutes or until all the water is absorbed. Fluff with a fork and serve.


I think...
A Greek Cloud
Happy Thanksgiving