Iranian Yellow Rice with Saffron
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 341
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 62
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 20
- Sodium
- 263
- Total: 35 min
- Active: 30 min
Ingredients
Rice:
1/2 teaspoon ground saffron
3 ice cubes
2 cups basmati rice
2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt
Topping:
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.