🍳 We are building a community around recipes. Curate your household recipe collection then share it with friends! Login with Google or create an account.
Learn more Fluffy saffron-scented basmati rice with caramelized onion. Gluten free, kosher.
Serving size: 1/2 cup. Recipe makes about 6 cups cooked rice. Use good quality saffron; some inexpensive saffron substitutes are flavorless. Labels
Ingredients 1/4 teaspoon saffron threads1/4 cup hot water2 tablespoons extra virgin olive oil3/4 cup yellow onion, minced2 cups white basmati rice sorted and rinsed 3 cups chicken stock or vegetable stock if using vegetable stock, choose a golden colored stock such as "no chicken" broth 3/4 teaspoon salt if using a low sodium stock, adjust salt to 1 tsp Preparation Take 1/8 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add the other 1/8 tsp saffron threads to the mortar. Do not crush these remaining threads. Pour 1/4 cup of hot water into the mortar. Let all of the saffron soak for 5 minutes to open up the flavor. Meanwhile, sort your basmati rice and rinse in a colander. Drain. In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize. Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion. Pour the yellow soaked saffron liquid evenly across the top of the rice. Add stock and salt to the pot. Bring to a boil and stir. Bring back to a boil for 30 seconds. Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep the pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes. Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.