Saffron Rice
Recipe: #8780
March 28, 2013
Categories: Side Dishes, Rice, White Rice, Indian, Middle Eastern, One-Pot Meal, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries."
Ingredients
Nutritional
- Serving Size: 1 (275.8 g)
- Calories 249.2
- Total Fat - 10.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 419.7 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 3.3 g
- Sugars - 7.7 g
- Protein - 5.4 g
- Calcium - 54.9 mg
- Iron - 1.8 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Soak saffron in 1/2 cup boiling water for 20-30 minutes.
Step 2
Meanwhile, saute onions in the ghee until tender; set aside.
Step 3
Rinse the basmati rice under cold water in a sieve, until water runs clear, allow to drain.
Step 4
Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, frozen peas, and the salt and pepper; stir to mix.
Step 5
Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.
Step 6
With my rice, a place a clean folded dish towel in between the lid and the pan once it's done cooking and let that sit for about 15-20 minutes, as it helps the rice be more fluffy.
Tips
No special items needed.