Saffron
strands are among the most expensive spices in the world. Their cost depends on
the grading or quality and their country of origin. That said, nothing compares
to the premium ones for their stronger aroma, richer flavor, and vibrant color.
You only need a pinch or two for a dish like this Turkish-style saffron rice.
Unlike other versions I’ve made before,
the Turkish version is prepared with cooked rice rather than cooking saffron
with rice and water. It also includes chopped shallots and garlic. This saffron
rice is truly worthy, with its golden-yellow hue, sweet, floral, earthy scent,
and a hint of bitterness - simply superb.
Truth be told, saffron rice is a luxurious
dish you’ll savor over and over again.
Ingredients
3 cups cooked
rice
1/2 tsp saffron, soaked in hot water for 10 minutes
2 tbsp olive
oil
1 large red
onion, chopped
5 cloves
garlic, smashed
Salt and pepper
to taste
Method
Heat the olive
oil in a pan.
Add the chopped
onion and smashed garlic, and cook until softened.
Add the cooked
rice and saffron (including the soaking water). Season with salt and pepper.
Stir well to
combine and switch
off the heat.
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