I actually used a different recipe for Saffron Rice the other day. It’s the inspirations for this recipe. It can be found at toriavey.com (Saffron Rice). I made some adjustments and here they are:
-1/2 Tbsp. saffron strands (Yes, that’s a lot but *laugh* last time I accidentally used 1/4 tbsp. instead of 1/4 tsp. and it actually tasted really good. I’m going to try it again but add just a tiny bit more. *shrug* It’s not a cheap spice but it’s not totally insane either.)
-1/4 cup steaming hot water (Measure it out and boil it on a stove in a teapot.)
-1 diced yellow onion (Thicker than minced because it’s quite nice to get that punch of onion.)
-2 to 3 cups basmati rice (I used jasmine rice last time but supposedly basmati is much better.)
-3 cups chicken stalk leftover from roasting a whole chicken *
-1 Tbsp. extra virgin olive oil (Trader Joe’s sells a decent enough olive oil.)
-A pinch of salt for chicken broth (I like to use sea salt.)
1. Take the saffron and crush into powder with a mortar and pestle. Then in a heat safe bowl pour very hot water over the freshly ground saffron. Let that set for 3 to five minutes.
2. Rinse and drain your basmati rice. Set aside.
4. In a hot skillet sauté your onion in the olive oil until it begins to caramelize. Next add your rice, mix and then mix in your saffron broth and then add your chicken broth.
5. Bring to a boil for a minute. Stir. Then turn down to low and let cook for about 20 minutes (I don’t use a lid to cook rice). Fluff and serve.
* This is a simple process. Collect drippings after roasting a chicken and water them down to create 3 cups liquid, stirring and adding a pinch of salt.