Saffron Rice

Rice and saffron goes very well together. The flavor and aroma of saffron enriches the blandness of the rice and at the same time gives it a gorgeous yellow/golden color. There are many ways to cook saffron rice and I have tried a few. I find that adding stock to the rice, particularly chicken stock, brings it up a level. Parsley adds a fresh note to it and the crispy shallots adds on additional flavor and richness to the rice. This recipe is particularly great when serve with curry (try my vegetable curry or chicken curry). It goes well with squid in tomato sauce as well.

For 2 person
1 small pinch of Kozani Saffron (κροκος Kοζανης)
1 1/2 cup long grain rice (Basmati or Jasmine)
3 cup water
1/2 cube of chicken bullion
4 - 5 shallots
2 - 4 Tbsp cooking oil
1/4 cup of roughly chopped Coriander leaves

Saffron water: Soak the saffron stems in about half cup of boiling hot water for about 30 minutes.

Shallot crisps: Meanwhile, clean and thinly sliced the shallots. In a pot, heat the cooking oil under medium heat and fry the sliced shallots until golden and crispy. Remove and set aside.

In the same pot and with the remaining oil, add in rice and stir to coat the evenly. Add in saffron water (along with the stem) and water. Stir in chicken bouillon until completely diluted.

Bring the rice to a boil under high heat before turning down to medium/medium low heat. With lid on, cook until the water has been completely absorbed and the rice is cook (about 10 - 15 minutes).

Fluff the rice with a damp chopstick or fork and sprinkle in the chopped parsley. Put the lid back on and remove from stove to set aside for another few minutes. Serve with sprinkled shallot crisps while still warm.