In the past, I kind of shied away from using a lot of saffron because it was so expensive. But I found a little bottle at Trader Joe’s for right around $6. Saffron, the stamen of the crocus flower produced a slightly bitter, yet addicting flavor. You can add it to a small dish of hot water to bring out it’s intense yellow color, or simple add a small pinch into rice as you cook it.
This is a wonderful accompaniment to Chicken Souvlaki, or really any protein. Reheated, it’s also delicious. I like to set a bowl of rice, right from my refrigerator, into my square stovetop steamer (or double boiler) and in minutes, the rice is hot, plump and moist.
Prep time: 5 minutes
Total time: 20 minutes
Yield: 8-10 servings
2 c. Basmati Rice
1 yellow onion, chopped
1 T olive oil
2 1/2 c. water
2 tsp. salt, divided
1 tsp. pepper
pinch of saffron (you don’t need a lot of flavor your dishes, so try about 1/8 of a teaspoon).
- In medium sauce pan, heat oil over medium heat. Add rice and stir until it turns a milk color (30 seconds to a minute).
- Add water, saffron and half the salt and cover. Bring to a boil and reduce heat to lowest simmer for 12-15 minutes.
- When done, fluff with a fork and add pepper and remaining salt, 1/2 tsp. at a time, tasting as you go.