Saffron Rice

  • 1/2 teaspoon Morton & Bassett saffron threads
  • 2 tablespoons vegetable oil
  • 1 -2 large onion, thinly sliced
  • 1 1/2 cups basmati rice, uncooked
  • 8 whole Mortin & Bassett cloves
  • 4 Morton & Bassett cardamom pods
  • 1 teaspoon salt
  • 1/2-3/4 teaspoon Morton & Bassett black pepper

Soak saffron in 1/2 cup boiling water for 20-30 minutes. Meanwhile, saute onions until tender; set aside.

Rinse the basmati under cold water in a sieve, until water runs clear and allow to drain.

Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix. Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes. If any liquid remains, drain it.

If desired, garnish with extra saffron.

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