Basmati rice with saffron is an essential side in Middle Eastern diets. Make it in 15 minutes with this easy-to-follow recipe. Pour the rice into a medium-sized pot. Fill up the pot halfway and rinse the water. Discard the water. Repeat this step 2-3 times to rinse the rice unit the water becomes clear. Again, discard the water.
Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes.
Ingredients 2 cups basmati rice 4 cups water 1-2 tablespoons vegetable oil or butter salt to taste pinch of saffron (optional) 1 teaspoon hot water
This Saffron Rice is a great simple side dish that's fragrant and full of flavor. Place the rice in a fine mesh strainer and rinse under running water for 2 minutes, until the water runs clear. Add the ghee, onion, and 1/2 tsp salt to a 12" nonstick skillet set over medium heat.