Saffron Rice

Ingredients

• 2 cups Basmati Rice
• 3 ½ cups Broth (chicken or vegetable)
• 1 pinch Saffron threads soaked in 2T hot water for 10 minutes
• 1 tsp Salt
• 2 T olive oil
• ½ cup diced onions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the saffron threads in a small bowl with the 2 tablespoons hot water and let steep for 10 minutes.

2. Heat the olive oil in a medium saucepan with a tight-fitting lid over medium heat. Add the diced onions and cook, stirring, for 3 to 4 minutes until softened.

3. Add the Basmati rice and stir for about 1 minute until the grains are coated and slightly toasted.

4. Pour in the broth, add the salt, and stir in the saffron along with its soaking water.

5. Raise the heat to high and bring the mixture to a boil.

6. Cover the pan tightly, reduce the heat to low, and simmer for 18 to 20 minutes until the liquid is absorbed and the rice is tender.

7. Remove the pan from the heat and let it stand covered for 5 minutes.

8. Fluff the rice gently with a fork and serve warm.