Saffron Rice
- 2 tablespoons neutral oil
- 1 onion, thinly sliced
- 2 cups hot water
- 1 teaspoon saffron threads
- 2 cups basmati rice, rinsed and drained
- 2 teaspoons kosher salt
- 1 1/2 cups chicken (or vegetable) stock
Add oil to a medium pot and heat on medium-high flame. Add the onions and sauté for 4-6 minutes until golden and softened. Meanwhile add hot water to a cup or bowl and mix in the saffron. Let bloom for 5 minutes and color the water. Add the rice into the pot and mix toast for a minute or so. Add in the saffron water, salt and the chicken stock. Mix together and bring to a boil. Once boiling lower to a simmer and cover with a tight fitting lid. Simmer for 10-12 minutes. Turn heat off but keep the rice covered for an additional 5 minutes to steam. Remove the lid, fluff with a fork and enjoy. Feel free to add in fresh chopped herbs, toasted and chopped nuts, lemon juice etc!
