Recipe Archives->Middle Eastern->Saffron Rice 01

Turkish Saffron Pilaf 

2 c. basmati rice
3/4 t. saffron threads
2 T. hot water
3 q. water
3 T. salt
6 to 8 T. melted unsalted butter

Wash, soak and drain rice.

Crumble saffron with fingertips and soak in hot water.

Cook the rice (the instructions are rather complicated, and I'm
sure you have a good way of cooking basmati rice).  You end up
mixing the butter with the cooked rice, and steaming it gently for
30 minutes, and let it rest for 10 minutes.

Just before serving, mix 2 large tablespoons of the cooked rice
with the saffron water in a small bowl.  Stirring gently, place
the rice on a platter and garnish with the saffron rice, sprinkling
over the top.

This recipe doesn't use much saffron at all.  In my limited
experience, too much saffron can be indeed too much.  If you have
a large bag, you might share with your friends.  Then you can take
turns inviting each other over for saffron pilaf!

Printable version: saffron-rice01.txt.