Saffron Rice

Ingredients

• 1.5 cups basmati rice (or long-grain rice)
• 2.5 cups chicken or vegetable broth (or water)
• 1/4 tsp saffron threads
• 2 tbsp warm water or milk (for blooming saffron)
• 2 tbsp butter or ghee (substitute olive oil for vegan)
• 1 small onion, finely chopped
• 1 tsp salt (adjust to taste)
• 1/4 tsp ground cardamom (optional)
• 1 bay leaf
• 1 cinnamon stick (optional)
• 2 tbsp slivered pistachios or almonds (optional, for garnish)
• Fresh parsley or cilantro (for garnish)

Instructions

1. 1

   Rinse the rice in cold water until the water becomes clear to remove excess starch. Soak the rice for 20–30 minutes, then drain.

2. 2

   Crush the saffron threads gently between your fingertips. Soak them in 2 tablespoons of warm water or milk for 5–10 minutes to release color and aroma.

3. 3

   Melt ghee or butter in a heavy-bottomed pan over medium heat. Add chopped onion and cook until translucent (3–4 minutes). Add bay leaf and cinnamon stick for more flavor.

4. 4

   Add the drained rice to the pot and stir for 2–3 minutes to coat each grain in butter, developing a nutty flavor.

5. 5

   Pour in the broth and saffron infusion. Add salt and cardamom (if using). Bring to a boil, then reduce heat, cover tightly, and simmer for 15–20 minutes without stirring.

6. 6

   Remove from heat and let the rice rest, covered, for 5–10 minutes. Fluff gently with a fork to separate grains.

7. 7

   Transfer to a serving platter and garnish with fresh herbs and slivered nuts. For tahdig (crispy crust), leave a thin layer of rice in the pot and cook over low heat for an additional 10 minutes.