Basmati Rice with Saffron Recipe
Aromatic, pretty and utterly delicious, this Basmati Rice with Saffron is a fantastic compliment to almost anything . . . meats, fish, vegetables, you name it!
Servings: 4
Calories: 170kcal
Ingredients
- 1 pinch saffron threads
- 2 cups water
- 1 cup basmati rice
- 1¼ teaspoon salt
- 1 tablespoon tablespoon olive oil
- ¼ cup fresh dill, washed and dried, roughly chopped
Instructions
- Prepare the saffron. Add the pinch of saffron threads to a mortar. Use the pestle to grind the spice until it's a powder. This should only take a few seconds, and will yield less than ⅛ teaspoon, which is all you need.
- Steep the saffron. Add about 2 tablespoons of the water to the mortar and then pour this, along with the remaining water into a medium-sized soup pot. Bring it to a very gentle simmer and then turn off the heat. Let it steep for at least 15 minutes.
- Cook the rice. Now pour the rice into a fine mesh strainer and rinse it thoroughly, and then add it to the pot, along with the salt and olive oil.Gently stir and then bring to a boil. Immediately turn the heat to low, cover the pot, and cook just until all of the liquid has been absorbed, about 15 minutes.
- Fold in the dill and serve!
Notes
Nutritional information is only an estimate.
Nutrition
Calories: 170kcal | Carbohydrates: 37g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 737mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg