25 minutes
A delightful side dish of basmati rice infused with saffron and shallots, giving it a beautiful golden color and rich flavor.
tablespoons
Shallots, chopped
each
Basmati Rice
cups
teaspoons
Saffron Threads, crumbled
teaspoons
0 fl oz
1. Sauté Shallot
Start by warming a tablespoon of olive oil in a saucepan over medium heat. Once the oil is warm, add the chopped shallot and sauté it for about 2 minutes until it becomes translucent, softening and releasing its natural sweetness.
2. Combine Ingredients and Boil
Next, stir in the basmati rice, water, coarse kosher salt, and crumbled saffron threads into the saucepan. Bring this mixture to a boil. The boiling process will ensure that the saffron and salt evenly infuse the rice, giving it a beautiful golden color and rich flavor.
3. Simmer Rice
Once the mixture reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes. This gentle heat will allow the rice to cook evenly and become tender. You'll know it's done when the water is fully absorbed.
4. Fluff and Serve
Finally, fluff the rice with a fork to separate the grains and achieve a light, airy texture. Serve the saffron rice hot as a delightful accompaniment to your meal. Enjoy!
Add lemon zest and a squeeze of lemon juice to the cooked rice for a citrusy accent that brightens the dish.
For a Spanish paella touch, mix in some cooked shrimp or scallops at the end, just long enough to warm them through. This can transform your side dish into a main course.
Replace the water with coconut milk and proceed with the core recipe for a creamy, tropical twist. Garnish with toasted coconut flakes and sliced green onions.
Stir in cooked chickpeas, shredded chicken, or sautéed shrimp after the rice is cooked for a protein-packed dish. These proteins complement the delicate flavor of saffron without overpowering it.
Replace half of the water with coconut milk for a creamy, tropical flavor. This can also add a subtle sweetness to the rice.
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