MIDDLE EASTERN SAFFRON RICE

• doses: 8 servings
• tempo ativo: 10 minutes
• tempo total: 40 minutes

Ingredientes

2 cups Basmati rice (rinsed and soaked for about 20 minutes)

3 cups Chicken broth

1 medium onion, diced

6 tablespoons olive oil

1 tablespoon butter

1/4 teaspoon Saffron

1/2 teaspoon salt (adjust depending on how much salt is in broth)

Extra butter for garnish

Instruções

In a medium size bowl, rinse and drain the rice, until water runs clear. Add clean room temperature water and soak the rice for about 20 minutes. Set aside.

Add the saffron to mortar pestle, grind into fine powder. Add 3-4 tablespoons of hot water, mix and set it aside.

In a medium size nonstick pan. Heat up oil and butter. Add the diced onions and sauté until translucent, about 3-4 minutes.

Drain the water from the rice and add rice to pot. Add the chicken broth. Mix and give it a taste to see if you need to add salt. Depending on how salty the broth is. I added 1/2 teaspoon of salt here.

Keep flame on medium. Cook uncovered until most of the water has evaporated, surface will be bubbly this will take 5-8 minutes. Add the saffron and gently stir to coat all the rice. Turn heat to the lowest setting and cover with a lid that is wrapped in foil or a clean kitchen towel. This will help keep all the steam in. Let the rice steam for about 15 minutes. Turn heat off and gently fluff rice with a fork.

When serving garnish hot rice with 3 tablespoons of butter. This will just melt into the rice and adds delicious layer to the flavor.