How to make Saffron Rice
- Grind 1 pinch of saffron threadsto a powdery consistencyusing mortar and pestle. Add another pinch of saffron threads but do not crush these.
- Pour ¼ cup of hot water on the saffron threads and leave them to soak for 5 minutes.
- Wash the basmati rice and leave it to soak in water. Set aside.
- In a large pot, heat olive oil/ butter and add chopped onions. Sauté the onions for 10 minutes, or until they are light brown and began to caramelize.
- Drain water from the rice and add it in the pot. Stir and sauté the rice for 2-3 minutes with the onions.
- Add parsley and saffron on top of the rice and spread gently using a spoon.
- Sprinkle salt to taste and add 3-4 cups of chicken/vegetable stock. Make sure the rice is completely soaked in the broth, if it is not, add more broth or water.
- Bring the mixture to boil, then cover with lid, reduce the flame and let the rice cook for 20 minutes.
- After 15 minutes, take out spoonful of rice in a small bowl, add three drops of yellow color, stir and add the rice back in the pot.
- When the rice is ready, transfer it to a serving dish, serve and enjoy!
- Saffron is the most expensive spice in the world; its weight is worth in gold.
- 75,000 blossoms and 225,000 stigmas end up making just one pound of saffron.
- The saffron spice has been cultivated for over 3000 years in SouthwestAsia.
- Historical writings show that saffron use to growin Persia as well and itwas used in medicine as well as a dye.
- It is believed that Cleopatra used saffron in her baths, and Alexander the Great used to wash his hair with the valuable spice.