Saffron Rice

"Adapted from a recipe by Kimber at allrecipes.com. You really have to use basmati rice to get the best flavor; plain long-grain rice will likely be bland. Substitute oil for the butter to make it vegan."
 
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Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Rinse rice in 2-4 changes of cold water, until it runs clear. Set aside.
  • Soak saffron threads in 2 tablespoons boiling water.
  • Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown, 8-10 minutes. Add rice, reduce heat to low and saute 5 minutes, stirring constantly, until rice is opaque, is beginning to smell nutty and is just beginning to turn a little golden.
  • Add bay leaves and raisins to pot. Pour in the boiling broth and stir in the salt and saffron.
  • Cover tightly and simmer 20-25 minutes. or until rice is cooked and all liquid is absorbed. Fluff with a fork, then turn out into a serving dish. Remove and discard cardamom pods, whole cloves and cinnamon sticks. Sprinkle with slivered almonds.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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