Food Everything+ Add
← All recipes

Crunchy Saffron Rice

by Joan Nathan
Yield: 6–8 servingsPrep: 5 minutesCook: 1 hour 10 minutesTotal: 1 hour 15 minutes
Source: https://www.vogue.com/article/kosher-recipes-for-passover-new-rules

Ingredients

You have 0 of 3
grain
  • ○3 cupsbasmati or Carolina Gold rice
pantry staple
  • ✓4 Tolive oil
  • ○1 Tsea salt(to taste)
  • ○saffron or turmeric
  • ✓5 1/2 cupswater

Instructions

  1. Heat the olive oil in a nonstick frying pan that is at least 3 inches deep and 12 inches in diameter.
  2. Add the rice and sauté for about 5 minutes, stirring, just to toast.
  3. Add the salt, saffron or turmeric, and 5 1/2 cups of water.
  4. Bring to a boil, then cover. Reduce the heat to the lowest setting and simmer very, very slowly for an hour.
  5. Raise the heat to medium and continue cooking for another 5 to 10 minutes, just to toast the bottom.
  6. Remove the cover, put a knife around the bottom, then place a serving platter on top.
  7. Carefully flip the rice onto the platter and serve. The golden crust will be on top.

My notes

The crunchy, nutty bottom, called a’hata, is similar to the crispy Iranian rice, and is always fought over in Lebanese and Iranian homes.