Saffron Rice

Saffron Rice – ready to serve
saffron Rice – on the stove before baking

Saffron Rice

Saffron rice is very easy to make and it is the basis for several other dishes.  However you need to buy the right kind of Saffron with the intense aroma. Saffron is the most expense herb in the world but you only need a very small portion to make this dish.  Please don’t buy the Turkish inexpensive type just for the color without the aroma.

1 cup long grain rice

1 cup jasmine rice

1 cup basmati rice

1 1/2 cup white wine

1 1/2 cup chicken stock

6 table spoons extra virgin olive oil

2 cloves of garlic (finely chopped)

1 clove of shallot (finely chopped)

Pour olive oil in a large pan under medium heat.  Transfer garlic and shallot in the pan but make sure it doesn’t get burn.  Wash the rice and drain well.  When you can smell the aroma from the garlic, put the rice in the pan and stir well.  Season it with 3/4 tea-spoon of kosher salt and a pinch of black pepper.  In a small bowl heat up the chicken stock and white wine.  Put a pinch of saffron in the liquid but don’t let it boil.  Let it cook below boiling point for at least ten minutes (allow the saffron to release its intense aroma) and transfer it to the pan with the rice in it.  Keep stirring to avoid sticking to the bottom.  Pre heat oven to 350ºF, put a lid over the pan and transfer it in the oven for 45 minutes.  (Option – can pour in more olive oil before serving)


4 Comments Add yours

  1. I love your photo and recipe and would appreciate your permission to use your photo and/or recipe for my wordpress article on ‘saffron’ on published, scientific support on the ancient medicinal claims of saffron.

    1. eddyskitchen says:

      You are welcome to use my pictures anytime!

  2. If you like saffron, you will love this rigatoni with braised chicken and saffron cream. It is unbelievable.

    1. eddyskitchen says:

      Thank you for stopping by my blog and sharing your cooking with me! Keeping on cooking and Oishii!

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