Here’s another great rice recipe when plain basmati rice just won’t do.
The saffon adds such a lovely, bright golden color to the rice, in contrast with the crimson saffron threads dispersed throughout.
Saffron rice has a delicate, floral aroma that you can’t duplicate with any other spice.
Ingredients
- 2 cups basmati rice
- 1 tablespoon olive oil
- 1 clove garlic (smashed)
- 3 to 4 threads saffron
- Pinch of cayenne pepper
- 3-3/12 cups chicken stock
- 1/4 cup almond slivers (toasted)
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
Directions
- 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.
