For some reason, saffron is a spice that sort of tastes like soap to me. Not a big fan. But, I’ll try just about anything once, and in this case, thank goodness. I couldn’t stop eating this saffron rice!
Elegant and Simple
Browned in clarified butter, with cinnamon, cardamom, and cloves, cooked in a saffron infusion, and tossed with nuts and raisins, this rice is the bomb. Kerissa came over the other day to make it with me. Here’s what she says about it: “Whether you are making it to accompany a homemade Indian feast or simply serving alongside a roast chicken from the supermarket, this rice, specked with nuts and raisins, imbued with the golden color of saffron, and fragranced with cardamom, cinnamon, clove and orange can truly hold its own.”
How to Store Saffron
You’ll only need a half teaspoon of saffron threads for this recipe, so you’ll likely have some leftover. Luckily, saffron stores quite well! Keep it in an airtight glass jar in a cupboard away from direct sunlight. It should keep just fine for at least a least a year. As long as the strands still smell fragrant when you open the jar, the saffron is good to use.
More Ways to Cook With Saffron
Seafood Paella St. Lucia Saffron Buns Provencal Seafood Bisque Bouillabaisse Pressure Cooker Weeknight Paella with Chicken and Sausage
Sometimes depending on how the rice was packed, it will need to be rinsed before cooking, especially rice that you buy in large bulk bags. If there is powdery stuff around the rice, you’ll need to rinse it. If this is the case with your rice, rinse it until the rinsing water runs clear, and spread the rice out to dry on a large baking sheet. Make sure it is completely dry before frying. Stir, bring quickly to a boil, reduce the heat to the lowest setting. Cover tightly and cook for 20 minutes. Scatter golden raisins over the top of the rice. Replace the lid and cook for 5 more minutes. How to make clarified butter - tips from David Lebovitz Zafrani Kofta Pulao: Saffron and Caramelized Onion Pilaf with Meatballs from ecurry Saffron rice with red bell pepper from Kalofagas Red lentil dal - also by Kerissa
