A bright, fragrant dish that goes with everything.
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The use of saffron has been traced back to ancient civilizations across Asia and the Middle East.
Over the ages, saffron has served many different purposes, from medicinal, to cosmetic, to culinary.
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Saffron comes from the dried stigmas of the saffron crocusa perennial flower that originated in the Middle East.
The result is a fragrant, red-colored spice that dyes food golden yellow.
(Saffron is called red gold for good reason!
Try saffron rice withChickpea-Harissa Stew,Steak-and-Potato Skewers, orGrilled Swordfish and Asparagus it wont disappoint.
Add 2 tablespoons of hot water to the mortar (bowl) to bloom the saffron.
Mix to make a saffron concentrate.
Add therinsed riceto the pot with the onion, and toast the rice for about a minute.
Pour 1 12 cups water or broth into the pot, and season with salt again.
Add the saffron concentrate and mix to combine.
When its finished cooking, keep the rice covered and remove it from the heat.
Allow the rice to steam for 5 minutes before fluffing it with a fork and serving.
For a sense of scale, it would take roughly 1,000 flowers to yield one ounce of saffron threads.
2,000 calories a day is used for general nutrition advice.
