Name: Iranian Yellow Rice with Saffron
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: middle-eastern
Ingredients: 1/2 teaspoon ground saffron; 3 ice cubes; 2 cups basmati rice; 2 tablespoons unsalted butter; 1 small onion, finely chopped; Kosher salt; 2 tablespoons unsalted butter; 1 medium onion, sliced; 1/2 cup black raisins

Directions

For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
Meanwhile, rinse the rice a few times until the water runs clean.
Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook’s Note). Set aside.
When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.

Cook’s Note

Don’t fry the raisins for more than about 2 minutes or they’ll burn and become bitter.

Iranian Yellow Rice with Saffron

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Directions

Cook’s Note

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