This is probably one of the easiest and safest Saffron Rice recipes. Using the words saffron and simple may be an injustice though, as saffron is one of the most expensive and powerful spices in the world.
I chose to make a simple recipe to make life easier for those having to to cook in a rush. This recipe needs long grain easy cook rice which probably the cheapest to balance the cost of saffron.
You will not even need to rinse the rice and soak it in boiling water to make this fluffy and aromatic rice. If saffron rice is not something you have cooked before perhaps you might have some questions. I will do my best to answer them.
Is saffron rice healthy?
Saffron is a powerful spice with plenty of antioxidants. With normal doses it has no known side affects. On the contrary it is good for your heart, diet and memory. Rice is a gluten free and protein rich food. Depending on how you cook it is suitable for vegans too.
What does saffron rice taste like?
Saffron, also known as red gold has a musky, earthy and bitter taste with a unique aroma. With correct use only a pinch of saffron will elevate your rice. You can serve your saffron rice with a lemon wedge to turn your rice to Moroccan style.
How to use saffron in rice?
The key flavors dissolve better in warm water. So first grind the saffron stripes using a pestle and mortar and then steep in warm water for at least 20 minutes before adding to the rice.
Serving this delicious Saffron Rice or with Lamb Shanks with curries will be a perfect choice.
Saffron Rice with Peas
Ingredients
- 1 cup long grain rice
- 2 cups boiling water and/or chicken stock use divided
- 1 pinch saffron treads
- 1 chicken tablet do not use if using chicken stock
- 1 tablespoon butter
- 1 teaspoon salt
- 1 cup peas optional
Instructions
- Grind a pinch of saffron using a pestle and mortar. Than soak the steep in 1 cup of warm water for 20 minutes.
- Use a non stick pot which has a lid.
- Start with melting the butter over medium heat.
- Once melted add 1 cup of rice without rinsing.
- Sauté the rice until pearly.
- Also add a teaspoon of rice to the rice.
- If not using chicken stock melt a chicken cube in a cup of boiling water.
- As soon as the rice is ready, pour on top the saffron water and the other cup of water/chicken stock.
- There should be 2 cups of water for 1 cup of rice.
- If using, add a cup of frozen peas on top of the rice. There is no need to thaw before adding.
- Mix once and cover the lid. Do not mix again until the last moment.
- Once the water comes to boil again lower the heat and let simmer for about 20 minutes until the rice absorbs all the water and is cooked.
- Rest for 5 minutes and serve.