Recipe courtesy of Sunny Anderson
Episode: The Cod Father
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Saffron Basmati Rice
Total:
30 min
Prep:
10 min
Inactive:
5 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Inactive:
5 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

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