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  1. Add saffron to mortar and using a pestle grind up saffron until it reaches a powdery consistency.

  2. Add your ¼ cup of hot water directly to the pestle and stir to combine. Set aside.

  3. Add your chicken or vegetable stock to a medium saucepan and bring to a boil on the stove top over medium-high heat.

  4. Once the stock is boiling add in your saffron/water mix, olive oil, turmeric and salt. Stir well.

  5. Add rice and bring mixture back up to a boil. Once boiling, lower heat to a simmer and cover tightly with a lid.

  6. Simmer on low for 15 minutes.

  7. Turn off heat and let rice sit, covered with lid for 5-10 minutes until all liquid has been absorbed.

  8. Remove lid and fluff rice with a fork.

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