Iranian yellow rice with saffron

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 341, total fat 8 G., saturated fats 5 G., proteins 5 G., carbohydrates 62 G., fiber 2 G., cholesterol 20 mg, sodium 263 mg, sugar 9 G.

This vibrant rice gets its sunny color from saffron. Saffron is an expensive spice, but when used correctly, you only need a tiny amount. It imparts a unique flavor and a slightly sweet aroma. A simple and quick side dish with fried onions and Middle Eastern-style raisins, it pairs perfectly with stews and kebabs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rice

0.5 tsp ground saffron
3 ice cubes
2 tbsp. basmati rice
2 tablespoons unsalted butter
1 small onion, finely chopped

Topping

2 tablespoons unsalted butter
1 medium onion, thinly sliced
0.5 cups black raisins

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, saffron, onions, raisin

Cooking the dish according to the recipe:

Rice:

Sprinkle saffron over ice cubes in a small bowl and let sit at room temperature until the ice melts completely, about 1 hour. This is your dissolved saffron.
Meanwhile, rinse the rice several times until the water runs clear.

In a 3-quart saucepan, melt the butter over medium heat. Add half the onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add the rice and 1 teaspoon of salt and stir to distribute evenly. Add 3 1/4 cups of water and the dissolved saffron, then increase the heat to medium-high.
Bring the liquid to a boil, then reduce the heat to medium-low. Cover the pan and simmer until the liquid is absorbed and the rice is tender, 15-20 minutes.
Topping:

Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until heated through and slightly softened, about 2 minutes. Set aside.
When the rice is done, remove from heat and let it sit for 5 minutes to steam. Fluff with a fork and transfer to a serving platter. Sprinkle with the onion and raisin mixture and serve.

Note

Do not fry the raisins for more than 2 minutes, otherwise they will burn and become bitter.