Saffron Rice Recipe (traditional method)

Traditional method for preparing saffron rice which results in a more nutritious dish that is safer to consume and fills you up faster with smaller portions.

Cook Time 15 minutes

Servings 6

Author Sarah Pope

Ingredients

2 cups white basmati rice preferably organic
6 cups filtered water
3 cups chicken broth
2 pinches saffron threads
2 Tbl hot filtered water
2 Tbl butter preferably grassfed
1/2 - 1 tsp sea salt

Instructions

Place rice in a large, stainless steel strainer and rinse thoroughly with filtered water.
Place rinsed rice in a medium sized pot and add 6 cups filtered water. Cover and leave on the counter for about 8 hours or overnight.
Strain out soaking water completely and re-rinse the rice using the process in step 1 above.
Place 2 generous pinches of saffron threads in a mortar and pestle and pound lightly a few times. Add 2 Tbl hot water and let stand for 5-10 minutes to release flavor.
Place thoroughly drained rice in a large frypan. Add chicken broth, saffron threads with hot soaking water, butter and salt.
Bring to a boil and stir once or twice. Turn heat down to low, cover and simmer for 15 minutes.
Remove from heat. Crack the lid and let stand for 5 minutes. Fluff saffron rice with a fork and serve.
Refrigerate leftovers after completely cool. Saffron rice may be reheated and consumed for up to 5 days.