Persian Rice with Saffron

saffron

💰Cheaper: turmeric

Turmeric can provide color but lacks saffron's unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is often less expensive.

barberries

💰Cheaper: cranberries

Cranberries can mimic the tartness of barberries.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often cheaper and provide similar crunch.

Wash 2 cups of long grain basmati rice with cold water until the water runs clear, handling the rice gently.

Add about 3 tablespoons of salt to a pot of boiling water.

Add the strained rice to the boiling water and cook until Al Dente, ensuring the inside is firm.

Strain out all of the water and taste the rice for saltiness; rinse if it's too salty.

Add the rice back to a pot with oil in the bottom over medium heat.

Pull the rice away from the edges of the pot and poke holes in the rice to allow steam to escape.

Once the back of the lid has fogged up, add oil to the top of the rice, cover with a lid wrapped in a towel, and turn the heat down.

Grind and steep the saffron.

After 20 to 30 minutes, fluff the rice, pull some aside, and add it to the steeped saffron, pouring that over the rest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens