Saffron Rice

Post date: Jul 3, 2011 9:12:58 PM

Adapted from: Diane Rossen Worthington, The Cuisine of California, 1983, page 217.

Yield: 4-6 people

1 quart chicken broth or stock

1-1/2 t. saffron threads

1/4 C extra virgin olive oil or unsalted butter or mixture of both

2 medium yellow or red onions, diced

2 cups long grain white rice (jasmine or basmati), rinsed

2 t. salt

1/2 t. black pepper

Place chicken broth in glass measuring cup and heat in microwave on high setting for 3 minutes.

While chicken broth is warming, place saffron threads in a small mortar and crush with a pestle (or whiz in a clean coffee grinder used for spice only). Pour a tablespoon or two of hot broth. Stir to release saffron color and aroma. Pour saffron mixture back into chicken broth, scraping up every last bit of saffron goodness. Stir to flavor chicken broth. Set aside. See Note (2).

In a skillet, heat extra virgin olive oil and/or butter over medium heat. Add onions and cook, stirring occasionally, until onions are soft but not browned. Add rice and cook until rice grains just start to color. Pour in (warmed) saffron-flavored broth as well as salt and pepper. Bring to a boil. Turn heat down to low, cover skillet, and let simmer for 20 minutes.

Turn off heat and let rice steam, covered, for 10 minutes. Serve.

Tips & Notes:

(1) A Japanese bamboo rice paddle (called a shamoji) is the perfect shape for cooking and serving the rice.

(2) Many years ago, when we noticed we weren't getting all of the flavor we could out of the saffron, our good friend, Tomi Gutterman, suggeset that we crush the saffron threads, first, and add a tiny bit of broth to "nudge' out more saffron flavor. What's more, Tomi gifted us with the perfect little 1/4-cup, lipped mortar and pestle. We think of Tomi each and every time we make saffron rice.

(3) The Loudonoviks have done all of the cooking and stirring for us the last several times we have made saffron rice. This post is made in their honor! Happy cooking, guys!