- 2 cups uncooked long-grain rice
- 3/4 teaspoon crushed saffron threads
- 4 tablespoons butter
- 6 whole cardamom seeds
- 4 whole cloves
- 3 cinnamon sticks
- 1 onion, chopped
- 3 cups boiling vegetable broth
- 1 teaspoon salt
- Cover rice with cold water and set aside to soak for 30 minutes.
- Soak saffron threads in 2 tablespoons boiling water.
- Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
- Pour in the boiling broth and stir in the salt and saffron.
- Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.
03/27/2017
recipepes.com
Saffron Rice, recipe
PT15M
PT1H
5
455 calories
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