Saffron Rice is always a stunning dish with its golden hues and the perfect side dish to go with your favorite Indian dishes.
Saffron Rice
- 1/4 teaspoon saffron, crushed
- 1/2 cup boiling hot water
- 4 tablespoons unsalted butter (or olive oil for vegan option)
- 1/2 yellow onion, diced (optional)
- 2 bay leaves (optional)
- 1 1/2 cups basmati rice
- 1 1/2 cups (12 ounces) vegetable broth
- 1 tablespoon chicken bouillon or Better than Bouillon (optional)
- 2 teaspoons sea salt
- 1/2 bunch fresh cilantro, chopped
- 3/4 cup golden raisins (optional)
- 1/2 cup cashews, chopped (optional)
- 1/2 cup pine nuts (optional)
Pour the water into the crushed saffron and set it aside.
Melt butter in a large pan over medium heat. If you’d like to add onions, saute them in the butter until translucent.
After the onions have cooked, add the rice. Stir and cook for a few minutes.
While the rice is cooking in the butter, bring the broth to a boil, add the broth, bouillon, and the crushed saffron with the water and stir everything together.
Stir the salt into the rice, turn the heat to low, and secure a lid over the rice right away.
Cook for 20 minutes without lifting the lid.
Add the cilantro and stir into the rice.
If you’d like, add the raisins, cashews, and/or pine nuts.