SidesLeslie Fangmanside dishComment

Saffron Rice

SidesLeslie Fangmanside dishComment
Saffron Rice

I use this rice dish all the time as it is light and goes with so many different cuisines.

Saffron Rice

  • 1 teaspoon of saffron

  • 2 1/2 tablespoons of butter

  • 2 cups of basmati rice

  • 2 1/3 cups of boiling water

  • 1 teaspoon of salt

  • 1 teaspoon of white pepper

  • 1/4 cup of almonds, chopped

  • 1/4 cup of cashews, chopped

  • 1 cup of spinach, chopped

Place the saffron in a shot glass and fill with boiling water and let sit. Heat the butter in a medium sauce pan once melted add rice and make sure it is all coated with the butter. Add the boiling water, salt and pepper and stir, then cover with a tight fitting lid and place on low heat for 15 minutes.

Remove from the heat and pour the saffron and liquid onto one side of the pot and recover with the pot’s lid. This will give you both yellow and white rice which makes for a lovely dish. Let sit for 5 to 10 minutes. Fluff with a fork and add the almonds, cashews and spinach and stir together being careful not to over work it by over stirring. Serve and enjoy!