When my friend Kerissa Barron first told me about this buttery rice pilaf, I couldn't wait to try it. Then she told me it had saffron in it. Uh oh.
For some reason, saffron is a spice that sort of tastes like soap to me. Not a big fan. But, I'll try just about anything once, and in this case, thank goodness. I couldn't stop eating this saffron rice!
Elegant and Simple
Browned in clarified butter, with cinnamon, cardamom, and cloves, cooked in a saffron infusion, and tossed with nuts and raisins, this rice is the bomb.
Kerissa came over the other day to make it with me. Here's what she says about it:
Whether you are making it to accompany a homemade Indian feast or simply serving alongside a roast chicken from the supermarket, this rice, specked with nuts and raisins, imbued with the golden color of saffron, and fragranced with cardamom, cinnamon, clove and orange can truly hold its own.
How to Store Saffron
You'll only need a half teaspoon of saffron threads for this recipe, so you'll likely have some leftover. Luckily, saffron stores quite well!
Keep it in an airtight glass jar in a cupboard away from direct sunlight. It should keep just fine for at least a least a year. As long as the strands still smell fragrant when you open the jar, the saffron is good to use.
More Ways to Cook With Saffron
- Seafood Paella
- St. Lucia Saffron Buns
- Provencal Seafood Bisque
- Pressure Cooker Weeknight Paella with Chicken and Sausage
Saffron Rice Pilaf
- 1/2 teaspoon saffron threads
- 2 tablespoons ghee or clarified butter (see Recipe Note)
- 4 cardamom pods
- 1 small (2-inch) cinnamon stick
- 4 whole cloves
- 10 black peppercorns
- 2 1/2 cups long grain white rice
- 2 teaspoons Kosher salt
- Zest from one orange (about 1 1/2 teaspoons, packed)
- 2 tablespoons pistachios
- 2 tablespoons blanched slivered or sliced almonds
- 2 tablespoons golden raisins
Soak saffron in hot water:
Heat a large kettle of water (a little more than a quart) to boiling. Place saffron in a small bowl, cover with 2 tablespoons of the hot water, set aside.
Fry the spices:
Heat 2 tablespoons of ghee or clarified butter in a 2 quart, thick-bottomed saucepan on medium-high heat until hot. Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the pan. Gently fry the spices for 2 minutes.
Brown the rice:
Add rice, and fry for 3 more minutes, stirring after a minute or two. Some of the rice should brown at the bottom of the pan.
Add water and seasonings, and cook:
Remove the pan from heat. Add four cups of the hot water you prepared in step one to the pan, taking care to add slowly as it may bubble up and splatter. Add two teaspoons of salt. Add the saffron threads and their soaking liquid. Add the orange zest.
Stir, bring quickly to a boil, reduce the heat to the lowest setting. Cover tightly and cook for 20 minutes.
Toast pistachios and almonds:
While the rice is cooking, in a small frying pan, heat on medium high heat and add the pistachios and slivered almonds. Toast until lightly browned, about 3 or 4 minutes, remove from pan into a bowl.
Remove spices, add raisins:
After 20 minutes, remove the lid from the rice, pick out the spices that have floated to the top of the rice - the cinnamon stick, any whole cardamom pods, black peppercorns or cloves.
Scatter golden raisins over the top of the rice. Replace the lid and cook for 5 more minutes.
Stir in the toasted almonds and pistachios and serve
How to make clarified butter - tips from David Lebovitz
Saffron rice with red bell pepper from Kalofagas
Red lentil dal - also by Kerissa