Saffron Rice

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup basmati rice
• sea salt
• 5 1/2 tablespoons butter
• 1/2 cinnamon stick
• 5 whole green cardamom pods, cracked
• 3 whole black peppercorns
• 2 tablespoons roughly chopped pistachio nuts (optional)
• 2 tablespoons barberries (optional)
• 1 pinch of saffron threads infused in 1/4 cup boiling water
• 3/4 cup greek yogurt
• 1 garlic clove, crushed
• caramelized crispy onion

Recipe

• 1 wash the rice, then soak in a mixture of 2 cups water and 1/2 teaspoon salt, for 3 hours.
• 2 in a medium saucepan, melt the butter over medium low heat, add cinnamon, cardamom, and black peppercorns; saute until fragrant, about 4 minutes.
• 3 drain the rice, add to saucepan, stir to coat; increase heat to medium high.
• 4 stir in pistachios and/or barberries, if using; add enough water to cover rice by 1/2 inch and season with 1/2 teaspoon salt.
• 5 stick with me here, cut a piece of parchment paper to cover water surface, place lid on pan and bring to a boil; reduce heat and simmer for 5 minutes.
• 6 lift lid, remove parchment paper, and drizzle rice with saffron water; replace paper and lid and cook until water is absorbed and rice is tender, 4 to 5 minutes.
• 7 meanwhile, whisk together the yogurt with the crushed garlic, 1/8 teaspoon salt, and a pinch of pepper, or to taste.
• 8 serve rice with caramelized onions sprinkled over top, and the seasoned yogurt on the side.
• 9 note: to make caramelized crispy onions, peel and halve an onion, and slice each half thinly. slowly fry the onion in about 1 cup oil in a large saucepan or frying pan over medium heat, stirring occasionally, until the onion turns a rich mahogany color. strain on paper towels. the oil, now infused with the onion flavor, can be saved for other uses.