Photo: Saffron Rice Recipe
Ingredients
- 2 tablespoons butter
- 3/4 cup diced onion
- 1 cup long-grain, white rice
- 3 cups chicken stock
- Pinch saffron threads
- Salt and freshly ground black pepper
Directions
In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.
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By Chef #574868
on January 05, 2012
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I Love this, but I put 1/8 to 1/4 tsp of tumeric in, it gives it a nice flavor... I make it when I make Yogurt marinated chicken kebobs.... Wonderful combination.. I recently learned how to make zitar and injera breads
By huckleberrydee_...
none, FL
on August 03, 2011
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made this for my family and they loved it. It has a subtle flavor, yet it tastes awesome. Recipe did not yield for more than 3 people. I made this to go with Paulas Chicken Georgia it was awesome!!! Enjoy!!!
By geistswoman
Bensalem, PA
on May 31, 2011
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This was my first time using saffron and I was pleasantly surprised. The aroma was fantastic. I listened to other reviewers and only used 2 cups of broth. However, my rice was still mushy, not fluffy. Then again, I don't think I've ever made "fluffy" rice. Is this caused by too much liquid? I'll have to try again. I'll also need to find more recipes to use up more saffron.
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