Easy Saffron Rice

This recipe proves that a few choice ingredients can transform a humble pot of grains into a luminous centerpiece. The secret lies in the saffron, which provides both a heady aroma and a brilliant gold tint.

Sautéing the onions until they caramelize adds a deep, savory foundation to the dish. Crisping the basmati rice in oil before adding liquid ensures each grain remains distinct and fluffy. This simple step prevents the rice from becoming gummy or starchy during the simmer.

The technique of soaking the saffron in hot water allows its floral notes to bloom fully. Swirling this liquid into the pot creates a beautiful, variegated effect throughout the rice. It is a sophisticated side dish that pairs effortlessly with roasted meats or grilled vegetables.

To elevate the final result, do not skip the fresh herbs and lime. The bright acidity and cool mint provide a necessary contrast to the warm, earthy spices. This is foolproof cooking that yields restaurant-quality results with very little effort.

Serves 6-8

2 pinches saffron
1 tbsp. extra virgin olive oil
1 yellow onion (and 2 cloves garlic, optional)
2 c. white basmati rice
3 3/4 c. chicken or veggie stock
1 tsp. salt

Grind one pinch of saffron with mortar and pestle. Add second pinch to mortar but do not grind. Pour 1/4 cup of hot water into the mortar. Let soak.

Heat olive oil at medium in big pot. Add onion and garlic and sautée for 10 mins until caramelized.

Add rice to pot and crisp (stirring) for 90 seconds. Pour the saffron water from the mortar across the rice in swirling motion. Add broth and bring to a boil. Reduce to simmer and cover until rice is tender (18-20 mins).

Fluff, salt, and serve. Top with fresh chopped mint and parsley and squeeze of lime to take this rice to next level.