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Saffron Rice uses only a few saffron strands, but the spice is soaked first so its color and aroma disperse through the entire pot.

The soaked saffron and its water are combined with basmati rice, fresh water, and salt. The rice then cooks by the same covered absorption method used elsewhere.

Optional raisins, dried cranberries, or toasted slivered almonds can be added. These are variations rather than part of the base recipe.

Ingredients

• 4 saffron strands
• 2 tablespoons water, for soaking
• 1 cup basmati rice
• 2 cups water
• Salt to taste

Method

Soak the saffron strands in 2 tablespoons water for 15 minutes. Transfer the saffron and its soaking water to a medium pot with the basmati rice, 2 cups water, and salt. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 20 minutes. Makes 3–4 servings.