30-Min Persian Saffron Rice Easy & Flavorful Side Dish!

By Unicorns in the Kitchen · 30 min

Ingredients

Instructions

1. Rinse the basmati rice 3 to 5 times, until the water runs clear, then set it aside.
2. Put the ground saffron on two ice cubes in a small bowl and let them melt; the melted liquid is your bloomed saffron.
3. Heat the olive oil in a small pot or saucepan over medium-high heat. Cook the diced yellow onion until golden and translucent.
4. Add the rinsed rice and the kosher salt, stir, then pour in the water. Bring to a simmer, cover and cook for 15 to 20 minutes, until most of the water is absorbed.
5. Uncover and pour the bloomed saffron over the rice. Stir gently, cover again and cook for 10 to 15 minutes, until all the water is absorbed.
6. Turn off the heat and leave the rice covered for 10 minutes. Uncover and fluff with a fork.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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