Saffron Basmati Rice
Saffron is a highly coveted Spice in the Middle East and beyond. Thought to have originated in Iran, this potent herb is revered for it’s medicinal and culinary properties. Crocus Sativus which are abundant in Iran and the Mediterranean region bloom in fall. Lilac petals encase three deep orange-red stigmas per flower. These delicate thread like stigmas are harvested by hand to make Saffron; the worlds most expensive herb. Be sure to purchase good quality Saffron next time you travel to the Mediterranean; it’s cheaper, better quality, and stores well.
Saffron is known as the sunshine herb due to its mood boosting, brain protective and anti-depressant qualities. It’s high in anti-oxidants and is said to reduce PMS symptoms and appetite! Saffron boasts an impressive range of protective properties from eye to heart health too. It’s for these very reasons I dub my Saffron, dissolved in water ‘liquid gold’.
Saffron Basmati Rice is a wonderful aromatic side dish and goes well with just about any Protein and Salad. Serve as a main course with Greek Yoghurt and Persian Cucumbers.
Ground vs Whole Saffron
Organic Ingredients serves 4
2 Cups Basmati Rice, washed* (see notes)
3 Cups Water
1 Tsp. Celtic Sea Salt
1/3 Cup Extra Virgin Olive Oil
2 Tbsps. Pastured Butter
Approx. half of a 1/4 Tsp. Ground Saffron* (see notes) dissolved into 4 Tbsps. Boiling Water.
Notes:
*To wash Basmati Rice, place it into the pot you’re cooking it in, and fill with room temperature water. Move the Rice around with your hands and discard the cloudy water. Do this 5-6 times until the water becomes clear. For better digestion, soak your Rice in water for 30 minutes or so prior to cooking. Soak in room temperature water with a little Sea Salt and a splash of Apple Cider Vinegar. Discard soaking water and wash before cooking.
*When you first get your Saffron, grind it into a powder, and store in an airtight glass container. I use a coffee grinder to grind all of my whole spices. To use Saffron in recipes, dissolve a small amount into boiling water, mix well and add to your recipe. I use a ratio of approx. half of 1/4 Tsp. Saffron to 4 Tbsps. Boiling Water. Always add Saffron to recipes towards the end of the cooking process. A little goes a long way. Watch your clothes and countertops for stains.
Method:
Combine washed Rice, Water, Sea Salt and Olive Oil in a medium sized pot and bring to boil. Leave to boil vigorously for a minute and stir once with a wooden spoon. Reduce heat to low and cover. Cook for 15 minutes. Remove cover and place Butter at the top center of your rice, drizzle your Saffron Water on top of the Butter and around it. Using your wooden spoon and carefully, trying to not break any Rice grains, stir your Butter and Saffron into your Rice - just a few times, bringing the rice from the bottom of the pot to the top. Turn off your heat, cover and leave for 5 minutes longer. Enjoy.
Liquid Gold, Saffron dissolved in boiling water.
Saffron Basmati Rice served with Shish Tawook, Salad, Greek Yoghurt and Harissa.