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Saffron rice recipe

Saffron rice may play the part of a side dish but it can never be described as marginal. It harmoniously combines meat or fish flavors and vegetables.


Saffron rice recipe

Ingredients for 8 servings:

  • 100 g shallots
  • 300 g basmati rice
  • 2 tablespoons milk
  • 0.2 g saffron
  • 450 ml water
  • 50 g butter
  • 1 pinch of salt
  • 1 pomegranate

Preparation

Firstly, wash the rice throughly until the water becomes clear.

Then drain the rice.

Peel and chop the shallots finely.

Sauté the shallots in a pan with butter.

Add in the rice and stirr in briefly.

Add the milk and saffron to the pan until well mixed.

Then add the water and salt.

Stir until the rice is brought to a boil.

Once it is boiling. Place the lid and turn off the heat.

Let the saffron rice sit for 20 minutes.

Meanwhile, take out the cores from the pomegranate.

This is best achieved by breaking up the pomegranate into irregular pieces by bare hands.

After this, sprinkle the pemegranate seeds onto the rice.

They do not only look good but they also complement the taste of the saffron rice.

If pomegranate is unavailable, pistachios would be a good alternative.

Autor: Dirk Schneider

Dirk Schneider

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