Saffron rice is quite possibly the most beautiful side dish to grace any dinner table. Colored with the reddish threads from saffron flower stigmas, saffron rice has a subtle yet fragrant aroma that enhances the flavor of the dish
Ingredients
- 1 tbsp. butter
- 1 c. basmati rice, rinsed
- 1 1/2 c. low-sodium chicken broth
- 1/2 tsp. kosher salt
- 1 large pinch of saffron threads
- 1/2 c. pomegranate seeds
- Chopped fresh parsley, for serving
Instructions
Steps:
- In a medium saucepan over medium-high heat, melt butter. Stir in rice and cook, stirring constantly, until rice is opaque, about 1 minute. Add broth, salt, and saffron and bring to a boil. Reduce heat to low and cover pot. Gently simmer until rice is tender and liquid is absorbed, about 20 minutes.
- Uncover, fluff rice with a fork, and transfer to a platter. Top with pomegranate seeds and parsley.
