Cooking saffron flavored rice is widespread across Arabia. It is cooked in Gulf countries, Levantine countries, and some North African countries. It is usually cooked as a side dish alongside stews and roasted chicken, lamb, or vegetables. Saffron flavored rice is made in a similar manner in which plain cooked rice is made. It only differs in some ingredients, including saffron, added to the saffron flavored rice.
Preparation Time: 5 min
Cooking time: 40 min
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon saffron
- 1 green pepper, sliced
- 4 cloves of garlic
- 2 tablespoons oil
- 3 pods cardamom
- 1 cinnamon stick
- 2 bay leaves
- Salt to taste
- Wash the rice, strain it, then leave it aside.
- Crush and soak the saffron in a quarter cup of hot water.
- In a non-stick pan, heat the oil and roast the cinnamon sticks, bay leaves, and cracked cardamom pods.
- Add the sliced pepper and garlic. Saute for a couple of minutes.
- Add the water and salt to the pan. Bring it to a boil.
- Add the washed and strained rice. Allow to boil until water is mostly gone. Lower the heat.
- Leave the rice on low heat until it is well done and fluffy.
- Spoon 3/4 of the rice onto the serving platter. Put the remaining 1/4 in a separate bowl and add the saffron infusion to it. Mix well, and then spoon it over the white rice in the serving platter. Now the rice is partially yellow.
- Serve it as a side dish and garnish with nuts, vegetables, or whatever you have handy.
- You can simply add the saffron infusion to the pot before spooning the rice.
- You can use chicken or meat broth instead of water to enhance the flavor.
- Do not stir the rice before it is done, otherwise the grains will break and the final result will be gooey. You may gently fluff it with a fork when it is done cooking or the water has completely evaporated.