Saffron Rice Recipe
Active Prep: 10 min
Cook: 30 min
- 1 cup basmati rice
- 1/2 yellow onion
- 3 Tbsp. unsalted butter
- 2 tsp. Saffron Salt, plus more to taste*
- 2 cups water
- 1 cup frozen peas
- 2 Tbsp. golden raisins
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*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
In a sieve, rinse rice under cold water until water runs clear (not cloudy). Let rice drain while you dice the yellow onion. In a medium pot, melt butter over medium heat and add diced onion and Saffron Salt. Cook onion for 4 to 5 min., or until softened. Add in rice and toast for 3 to 4 min., stirring often. Stir in water and raisins, reduce heat to medium-low, and cover pot. Cook, stirring occasionally, for about 15 to 20 min., or until liquid is absorbed and rice is tender. Fold in frozen peas and cover for 3 more min. to allow peas to heat up. Finish with Saffron Salt to taste before serving.
Serve with meat or tofu, roasted vegetables, or an Indian curry.
Ashlee Redger, Savory Spice Test Kitchen