Ingredients Jump to Instructions ↓

  1. 25 Saffron strands

  2. 1/2 cup 118ml Hot water

  3. 2 tablespoons 30ml Olive oil

  4. 1 1/2 cups 240g / 8 1/2oz Basmati rice

  5. 2 1/2 cups 592ml Water

  6. Salt - to taste

Instructions Jump to Ingredients ↑

  1. Soak the saffron in the hot water for 10-15 minutes. Put the rice in a strainer and rinse under hot water until it runs clear. Then rinse again under cold water and leave to drain.

  2. Heat the oil in a saucepan and add the rice. Saute until it becomes translucent. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface.

  3. Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes. The cloth will absorb the steam from the rice and allow the grains to separate.


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