This recipe is straightforward, simple, and totally delicious. The savory flavor of the saffron flower presents itself subtly in rice, and it works to complement whatever you choose to put on top of it. Add grilled chicken, stew, cooked veggies or nothing at all. This rice is buttery and rich without any butter!
The quality of the saffron flower is what makes a difference in this simplistic recipe. Fresh onion, good quality olive oil, Don Juan Chiles saffron flower, and salt are very important. Don’t cut corners in your cooking, get the freshest, highest-quality ingredients.
Test out this rice and let us know how you like to serve it. This recipe makes a total of 6 cups of cooked rice.
thoughts before starting
what you'll need to start
Spice mortar (Or bowl and wooden spoon), heavy pot with a lid, fork, serving bowl.
- Take half of your saffron flower and place it into your spice mortar and grind it into a fine consistency. If you do not have a mortar and pestle, crush your saffron using a bowl and the back of a wooden spoon.
- Add the other half of your uncrushed saffron flower into the mortar/bowl. Next, pour your hot water into the mortar/bowl. Let the spice bloom by letting it sit for 5 minutes in the hot water.
- In the meantime, add your olive oil and onion to your pot. Let this begin to cook on medium heat. Sauté until the onion becomes soft, this should take about 10 minutes.
- Wash and drain your basmati rice before adding it to the pot. Stir and sauté for an additional 2 minutes.
- Pour in the saffron and its liquid. Do this evenly across the top of the rice. Add in your stock of choice and your salt. Bring the rice to a boil and stir.
- Reduce the heat down to low and cover the pot. Cook the rice for 20 minutes while covered. Turn off the heat after 20 minutes but do not remove the lid. Let the rice sit for an extra 10 minutes before fluffing with a fork.
- Transfer your rice to a serving bowl and enjoy!