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Saffron Rice
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Saffron Rice

Saffron Rice

You know what’s underrated? Rice. And you know what’s even more underrated - fricking saffron rice. It’s rich, it’s golden, it smells like something way fancier than it actually is—and it goes with damn near everything. This one’s stupid simple and crazy delicious.

Serves 6-8

Ingredients

  • 3 cups chicken stock
  • 1 good pinch saffron
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 1 tablespoon garlic paste
  • 2 cups rinsed Basmati rice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • Good pinch kosher salt
  • 1/3 cup pistachios, chopped
  • 1/4 cup curely parsley, chopped

Directions

  1. Bring broth to a simmer, remove from heat and sprinkle saffron over the top - let sit 5 minutes
  2. Melt butter in a large pot or pan (with a lid) put in the onion and cook until just softened - about 5 minutes
  3. Stir in the garlic and when fragrant add the rinsed and drained rice, stirring until the rice is well coated
  4. Add the tumeric and cumin, mixxing well to let it toast a minute or so
  5. Pour in the saffron infused broth, bring to a simmer, turn the heat down to low, cover, and cook for 18 minutes or until the liquid is completely absorbed
  6. Kill the heat and fluff the rice with a fork
  7. Combine pistachios and parsley, and serve garnished on top of the rice

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