Persian Saffron Rice in 30 Minutes

By Unicorns in the Kitchen · 30 min

Ingredients

Instructions

1. Rinse the rice 3 to 5 times, until the water runs clear. Set aside.
2. Dissolve the ground saffron in two melted ice cubes in a small bowl; this is the bloomed saffron.
3. Heat the olive oil in a small saucepan over medium-high heat. Sauté the onion until golden and translucent.
4. Add the rinsed rice and salt, stir, then add the water. Bring to a simmer, cover and cook for 15 to 20 minutes, until most of the water is absorbed.
5. Uncover, pour the bloomed saffron over the rice, stir gently, cover and cook for 10 to 15 minutes, until all the water is absorbed.
6. Turn off the heat and let the rice rest 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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