INGREDIENTS:
1 pinch saffron threads
¼ cup Yellow Onion, chopped
1 cup Basmati rice
1 Tbl extra virgin olive oil
1 pinch salt
1¾ cups chicken stock
DIRECTIONS:
Add chopped onion and EVOO to a medium saucepan and sauté over medium heat until onion begins to caramelize, approx. 10 mins. While the onions are caramelizing crumble saffron threads between your fingers into a small dish, add 2 Tbl of hot water and steep for at least 5 minutes. Add rice to the onions and sauté for one minute more before adding chicken stock, saffron and hot water and salt. Bring mixture to boil for 1 minute and then turn down to low, cover and cook for approx. 20 minutes or until rice is tender. Try as a side to chicken shawarma or add an assortment of
veggies to make saffron rice and vegetable pilaf.
