Saffron Rice

Saffron Rice

  • Prep Time: 0 mins
  • Total Time: 20 mins
  • Servings: 6

    • Ingredients

  • 2tablespoonsbutter
  • 1teaspooncumin seed
  • 1cinnamon stick( 1 inch long)
  • 3cardamom pods, crushed
  • 4whole cloves
  • 1/2 teaspoonblack peppercorns
  • 2bay leaves
  • 1/2 cuprice, uncooked
  • 1teaspoonsalt
  • 1 1/2 cupschicken stock
  • 1/4 teaspoonsaffron

    • Directions

  • Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
  • Add rice and fry for 2 – 3 minutes more.
  • Stir in salt, chicken stock and saffron.
  • Cover and bring to a boil.
  • Reduce heat to low and cook for 10 minutes.
  • Remove from heat.
  • After 5 minutes, fluff with fork.

    • Reviews

  • “This is fantastic, and so quick & easy!I too used basmati rice, oil (not butter) and veg stock, to make it vegan.Very nice with fresh diced tomatoes.”

  • “A delicious rice made for ZWT3. We used basmati rice and loved the blend of spices in this simple side dish. Thanks Rita.”

  • “Sorry…but I didn’t like it. Too much cumin, and not that great in taste.”

  • “I made 3 servings of this for lunch today. I used oil instead of butter and vegetable stock instead of chicken stock. This rice is great served with yogurt. Tastes wonder(flavour)ful! Thanks Zaar, your the BEST!:)”

  • “I served this with Chef Carol Bullock’s Eggplant Bharta.”

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