SAFFRON RICE

By • October 29, 2017 0 Comments

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Serves 3-5

  • 2 cups white basmati rice, washed and drained.
  • 3 1/2 cups chicken broth or water
  • 15-20 saffron threads, crushed & soaked in 2 tbsp hot water for 10 minutes
  • 1 white onion, diced
  1. In large pot, add olive oil over medium heat. When oil is shimmering, add onions and brown, 5-6 minutes. Stir in rice, broth, saffron with its water and pinch salt. Bring to a boil over high heat.
  2. Once boiling, cover and turn to low heat.
  3. Cook on low, 20 minutes and then remove from heat. Let sit for another 5 minutes covered to finish steaming. Fluff with fork, serve & enjoy!

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