Saffron Rice

This easy saffron rice recipe can be served plain or dressed it up with herbs, pistachios, and pomegranate seeds.

📝 Ingredients

• 2 cups white basmati rice
• 3 1/2 cups chicken stock (sub vegetable stock for vegan)
• 1/4-1/2 teaspoon saffron threads (roughly 2 pinches)
• 1 Tablespoon ghee (or extra virgin olive oil for vegan)
• 1 small white onion (finely diced)
• 1/2 teaspoon kosher salt
• 1/3 cup fresh parsley (chopped (optional))
• 1/2 cup shelled pistachios (roughly chopped (optional))
• 1/2 cup pomegranate arils ((optional))

👨‍🍳 Instructions

1. 1Rinse: Soak the rice in water for 30 minutes. Drain and rinse until the water runs clear. Set aside.
2. 2Soak: In a medium saucepan, heat the stock on medium-low heat until warm. Add 2 pinches of saffron to the pan and allow to soak for 10 minutes.
3. 3Saute: In a large pan with a well fitting lid, melt ghee over medium heat. Add onion and saute until softened, about 5 minutes. Add rice stirring constantly until rice is slightly toasted, about 3 minutes.
4. 4Simmer: Add stock with saffron and salt to rice mixture. Bring to a boil. Cover and reduce heat to low. Cook rice for 15 minutes then shut off heat and allow the rice to sit for 5 minutes undisturbed.
5. 5Serve: Taste the rice for salt, adjust as needed. Stir in parsley, pistachios, and pomegranate arils.