Saffron Rice
- Level: Easy
- Yield: 4 servings
- Total: 35 min
- Active: 20 min
Directions
- Cook 1 diced onion in 3 tablespoons butter in a saucepan over medium-high heat, stirring, until softened. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron. Add 1 1/2 cups each water and chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Let sit 5 minutes; stir in 1/4 cup chopped cilantro and 2 sliced scallions.