Ingredients
- 1 cup basmati rice
- 1 pinch saffron threads roughly 20 to 30 threads
- 2 tablespoons warm water
- 1 tablespoon olive oil
- 1 1/2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
- Rinse basmati rice in a strainer or fine mesh sieve under cold water until the water runs clear. This is an important step to remove excess starch and create fluffy rice.
- In a small bowl, steep the saffron threads in the warm water for 5 minutes to release their flavor and color. You should be able to submerge your finger in the water, otherwise it is too hot.
- Heat a medium saucepan over medium heat. Add olive oil, then once hot, add the rinsed rice and sauté for 2 minutes.
- Add vegetable broth, salt, and the saffron water, and bring to a gentle boil.
- When boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice stand, covered, for 5 minutes. Then, fluff with a fork before serving.
