Saffron Basmati Rice

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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2 cups basmati rice

1 tablespoon olive oil

1 clove garlic, smashed

3 to 4 threads saffron

Pinch of cayenne pepper

3 to 3 1/2 cups chicken stock

1/4 cup almond slivers, toasted

1 teaspoon lemon zest

Salt and freshly ground black pepper


  1. 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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