Rice with Saffron
Rice with saffron from the Persian cuisine - a wonderful vegan addition to any meal with a special flavor of a special spice
- AdditionsType
- MediumDifficulty
- 15-30 minPrep. Time
- 6Serving/Unit
Ingredients
Basmati rice, 3 cups
Salt, 2 flat tablespoons
Saffron, 1 teaspoon
Canola oil, 4 tablespoons
Water, as needed
Preparation
1. Soak the saffron with 1/2 cup of boiling water for at least 30 minutes.2. Fill the pot with water about 3/4 the height of the pot.3. When the water is boiling add the salt and rice, cook the rice for about 8 minutes and strain. Occasionally mix to prevent lumps.4. Transfer about 2 cups of rice to a bowl and 1/4 cup of water with saffron and mix (mix the remaining quarter with a tablespoon of oil).5. Boil about 3 tablespoons of oil in a pot, transfer the rice we mixed with the saffron to the pot and tighten well. Leave for at least 5 to 8 minutes over medium heat.6. Lower the heat and add the remaining rice, add to the pot the 1/4 cup of the saffron with the water with a spoon and drizzle over the rice.7. Close with a lid wrapped in a towel and leave for another 20 minutes.8. Turn over on a plate and serve a delicious vegan rice with saffron!9. Bon appetite (:
Tip
You can also use Persian rice or jasmine rice.
Total time: ±1 hour
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 297 cal | 348 cal |
| Proteins | 6 g | 8 g |
| Carbohydrates | 57 g | 67 g |
| Fat | 6 g | 7 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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