This sunny-hued rice gets its color from saffron. Saffron is an expensive spice, but when used properly, a little goes a long way. It lends a unique bright flavor and sweet earthy aroma. Topped with fried onions and raisins, this simple and fast side dish has a distinct Middle Eastern flair and pairs well with stews and kabobs.
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 teaspoon ground saffron
- 3 ice cubes
- 2 cups basmati rice
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- Kosher salt
- 2 tablespoons unsalted butter
- 1 medium onion, sliced
- 1/2 cup black raisins
Instructions
- For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
- Meanwhile, rinse the rice a few times until the water runs clean.
- Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
- Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
- For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook’s Note). Set aside.
- When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 341 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 20 mg |
| Sodium | 263 mg |