Spice-infused rice pilaf that goes with an Indian feast or roast chicken.
Then she told me it had saffron in it.
For some reason, saffron is a spice that sort of tastes like soap to me.
Elise Bauer
Not a big fan.
But, I’ll try just about anything once, and in this case, thank goodness.
I couldn’t stop eating this saffron rice!
Elise Bauer
Kerissa came over the other day to make it with me.
Luckily, saffron stores quite well!
Keep it in an airtight glass jar in a cupboard away from direct sunlight.
Elise Bauer
It should keep just fine for at least a least a year.
Let the butter foam up, which releases its moisture.
If there is powdery stuff around the rice, you’ll need to rinse it.
Elise Bauer
verify it is completely dry before frying.
Place saffron in a small bowl, cover with 2 tablespoons of the hot water, set aside.
Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the pan.
Elise Bauer
Gently fry the spices for 2 minutes.
Add rice, and fry for 3 more minutes, stirring after a minute or two.
Some of the rice should brown at the bottom of the pan.
Elise Bauer
Remove the pan from heat.
Add two teaspoons of salt.
Add the saffron threads and their soaking liquid.
Elise Bauer
Add the orange zest.
Stir, bring quickly to a boil, reduce the heat to the lowest setting.
Cover tightly and cook for 20 minutes.
Elise Bauer
Toast until lightly browned, about 3 or 4 minutes, remove from pan into a bowl.
Scatter golden raisins over the top of the rice.
Replace the lid and cook for 5 more minutes.
