This saffron Jasmine rice is a fragrant, beautiful, and flavorful side dish when made at home from scratch. The crimson threads of the saffron and onion are highlighted throughout this fluffy golden rice. It adds an extra special touch to your dinner, even though it's about as easy to make as plain, steamed rice.
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
In a large pot, bring the ½ tablespoon olive oil to medium heat and add the minced ½ cup yellow onion. Cook the onion for about 10 minutes until translucent and beginning to caramelize.
While the onion is cooking, grind the first pinch of 2 pinches saffron threads to a powder in a spice mortar and pestle, then add the second pinch but do not grind them. Add ¼ cup hot water to the saffron threads in the mortar and allow them to soak for about 5 minutes.
While the saffron is soaking and the onion is cooking, rinse your 1 cup Jasmine rice(or basmati) rice and add them to the large pot with the onions once the onions are caramelized. Saute the rice with the cooked onion for about one minute.
Add the yellow soaked saffron liquid over the top of the rice in the large pot (make sure to get all of the saffron out of the mortar!) then add the 2 cups chicken broth and ½ teaspoon salt. Bring the rice and broth mixture to a boil, stirring occasionally, then cover and reduce the heat to low. Cook for 20 minutes on low or until all of the broth is absorbed.