Imagine the sweet smell of saffron emanating from your kitchen and traveling through the entire house.
Because that’s what it does. Because it’ll invitingly call you. Because it’ll chase you until you acquiesce. Because you’ll want to experience it more often. Because if you try it once, you will again.
It’s one thing to eat saffron-flavored food at a restaurant and a totally different one to make it at home, smell it develop from odorless to fragrant bliss, from colorless to golden yellow.
It had been a while since I’d cooked with saffron. I had almost forgotten what the experience feels like. But now I know well, too well again how good it is.
I am inspired to cook Mom’s saffron chicken and a host of other saffron dishes. The good news is I have a good amount of saffron left and I will make it happen.
Saffron Rice with Almonds and Raisins Recipe
- 1/2 teaspoon saffron threads
- 2 tablespoons grated yellow onion
- 2 tablespoons olive oil
- sea salt and freshly ground pepper
- 1 cup parboiled long grain rice
- 1/4 cup golden raisins, rinsed
- 1/4 cup sliced or slivered almonds
Add the saffron to 1/2 cup boiling water. Steep for 10 minutes.
Meanwhile, bring 2 1/4 cups of water to a boil in a medium pot over high heat. Add the grated onion, olive oil, salt, pepper, rice, and saffron infusion.
Reduce heat to low, cover the pot with a lid and cook the rice until tender, 25 minutes.
Stir in the raisins and almonds.