- High Quality Saffron Threads – 2 half tsp
- Extra Virgin Olive Oil – 1 Tbsp
- 1 Diced Onion
- 2 cups of white basmati rice
- 3 and a half cups of chicken stock
- 1 tsp of Salt
Time Needed: approx 45 minutes
- Place a half tsp of Saffron into mortar, and grind down to a powder with pestle.
- Add the second half tsp of Saffron into mortar and leave whole – Don’d grind to a powder
- Pour 1/4 cup of hot water into mortar and leave to soak for 5 minutes. This step will release the flavours of the Saffron.
- Rinse and drain basmati rice in a colander.
- Heat the olive oil up in a large metal pan and add the diced onion. Fry the onions for approximately 10 minutes, until the onions begin to caramelise.
- Add the rice into the metal pan and fry for a minute, whilst mixing the caramelised onions into the rice.
- Take the mortar with the Saffron liquid in, and evenly pour across the top of the rice.
- Pour all the chicken stock over the rice, and bring to the boil.
- Cover the pan and reduce heat to low. Leave the rice to cook until all the stock has been absorbed into the rice, which usually takes around 20 minutes.
- Use a fork to fluff the rice up before serving.