Infused with saffron and aromatic spices, this rice is a cut above
Saffron is like a golden thread of luxury, and when infused into rice it imparts a subtle, floral sweetness
Saffron is like a golden thread of luxury, and when infused into rice it imparts a subtle, floral sweetness, resulting in a fragrant, golden-hued delight. Have this with my slow-cooked lamb.
Saffron rice
Ingredients
- 300g basmati rice
- 2 tablespoons unsalted butter or ghee
- 1 white onion, finely diced
- 2 cloves garlic, finely chopped
- Good pinch saffron threads
- 1 bay leaf
- 3 cardamom pods, lightly crushed
- 600ml chicken stock
- Handful curry leaves, fried
- Sea salt
Method
- To get the most out of saffron, finely grind with a mortar and pestle to a fine power and sprinkle on a couple of ice cubes. Leave to melt at room temperature. Wash the basmati rice in cold water and strain. Do this a few times until the water runs clear. (Rinsing removes starch from the surface of the rice, resulting in fluffy and separate grains.)
- In a medium-sized pot, melt the butter or ghee over medium heat. Add the chopped onion, garlic, bay leaf and cardamom pods.
- Add a pinch of salt and sauté for approximately 5 minutes, until the onion is soft and translucent. Add the rinsed rice to the pot and stir well to coat the rice with the butter. Toast the rice for 2 to 3 minutes, stirring frequently.
- Add the chicken stock and add salt to taste. Bring the mixture to a boil.
- Once the liquid reaches a boil, reduce the heat to low. Stir in the saffron liquid, ensuring it’s evenly distributed throughout the rice. Cover the pot with a tight-fitting lid and simmer on low heat for 15 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat and let it sit, covered, for 8 to 10 minutes. Fluff the rice with a fork and finish with the fried curry leaves. Serves 4