Saffron rice original recipe (Persian style)
In the Persian kitchen saffron rice should not be missing as a side dish. It is usually served with every meal and is part of the Persian culture.
Level of difficulty: easy
Working time: approx. 25 minutes
Ingredients for 2 people:
2 cups rice, approx. 300 gram
6 to 7 cups of water
1 tablespoon salt
3 tbsp olive oil
0,20 g saffron threads
Wash rice thoroughly several times with warm water until the water is clear. Bring 6-7 cups of water with salt to the boil, add the washed rice and cook for about 8-9 minutes until al dente (stir every 2 minutes). Then pour the rice into a sieve and drain very well. In a pot put 3 tablespoons of olive oil and add the rice (do not stir). Wrap the lid of the pot with a kitchen towel and cover (the rice does not burn due to the vacuum). Cook the rice at very low heat for another 15 minutes so that the rice grains fall loosely from the spoon.
Grind the saffron threads with our saffron grinder and add to a cup (half full with hot water) and leave it for few minutes till it will turn yellowish. Take out about 5 tbsp. of the cooked rice in a second bowl and add the saffron water and stir well. After serving the white rice on a plate, decorate your wonderful rice with the yellow saffron rice.
Our tip: Before serving the rice, melt 25 grams of butter and spread over the cooked rice.