Herb Saffron Rice

While couscous is a traditional and delicious accompaniment to the wonderful Beef and Beet Tajine recipe Amanda and I recently tried, I decided to make some flavorful rice to go along with it this time.  I think it’s fairly clear that Amanda and I are fans of rice in general but this rice really is a showstopper.

The herbs used in this recipe are customizable to your tastes, although I’d probably stick within the leafy, more subtle family with this one. You might not want to use Basil or rosemary but Dill, parsley and cilantro (coriander leaves) would probably be delicious in your own preferred ratios. I received a hydroponic garden for Christmas and have been working on growing my herbs for a little while so this was the first dish in which I was able to use bits of my own plants in my food, so I used a lot of parsley and a bit of dill as well to equal the below measurement. I found this probably to be a little too exciting and should get out more. It was yummy though!

I absolutely love my rice cooker and I don’t know if I could live without it. However, I think it’s been established that not everyone enjoys grains as frequently as I do, so I have provided the stovetop method as well below. The stovetop method may actually produce better results since you’ll be able to control when you’re adding ingredients but either way, you’ll be rewarded with a delicious base for your tajine dinner or any other meal for sure.

  • 2 cups basmati or Jasmine Rice
  • Pinch of Saffron (about 15 threads)
  • 1/2 cup water
  • 1 tbsp vegetable oil or even better, ghee
  • 1/2 onion minced
  • 2 garlic cloves, minced
  • 2  cups vegetable or broth
  • 1 cup chopped, fresh herbs, I chose curled parsley and dill
  • salt

Stovetop Method:

  1. Rinse your rice in cold water until the water runs clear. Drain.
  2. Add the pinch of saffron to the 1/2 of water and allow to sit for 5 minutes.
  3. Add oil/ghee to a medium saucepan over medium heat.
  4. Ad the minced onion and garlic to the saucepan and saute until the onions are semi-translucent and the smell is fragrant.
  5. Add the rice and stir for about 1 minutes to bring out the flavor of the rice.
  6. Add the saffron water, broth, herbs and a heavy pinch of salt to the saucepan and bring to a boil.
  7. Once boiling, turn the heat down to low, cover and simmer for 20 minutes or until all the liquid is absorbed (don’t check on it before the 20 minute mark though).
  8. Fluff (gently) with a fork and serve with extra herbs if desired.

Rice Cooker Method:

  1. Rinse your rice in cold water until the water runs clear. Drain.
  2. Add the pinch of saffron to the 1/2 of water and allow to sit for 5 minutes.
  3. Add oil/ghee to either a pan or if your cooker has a “brown/saute” option, add it directly to the pot.
  4. Saute the minced onion and garlic in the oil until semi-translucent and the smell is fragrant.
  5. Add the rice and stir for a few moments to bring out the flavor. If this step is done outside the cooker, transfer the rice, onion and garlic to the rice cooker.
  6. Add the saffron water, broth, herbs and a heavy pinch of salt to the cooker and start the cooking.
  7. Once your rice cooker has indicated it is finished, give everything a good (but gentle) fluffing and it is ready to serve warm.

 

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