I would first like to apologize for my lack of posts over the weekend. I made an unplanned trip out-of-town and have just gotten back into the swing of things. I will be posting two recipes today. One for my Saffron Rice and one for Crock Pot Chicken Thighs.
First, let me tell you a little about saffron. Saffron is one of the most expensive spices used today. Because it comes from the dried stigma of the Saffron Crocus flower, saffron is cultivated by hand. This is the reason one gram can cost well over $20.00. I know this seems like a lot of money for a little product. But believe me it is well worth the investment. Besides, you are only going to use a small pinch of that amount to get a beautiful flavor and color addition to your exotic dishes. Adding the saffron to rice just makes it more visually appealing. Try my recipe and let me know how you like it!
- 1½ Cups Jasmine Rice or long grain rice
- 2 Teaspoons Salt
- 1 Pinch Saffron
- 3 Cups Hot Water
- 2 Tablespoons Olive Oil
- Steep the saffron in ½ cup hot water.
- Place olive oil in heavy bottomed pan.
- Add the rice and cook for 2 minutes.
- Add the salt, stir then add the saffron water plus 1½ cups hot water.
- Stir well. Bring to a boil
- Cover with lid and lower heat to low.
- Cook undisturbed for 15 minutes.
- Serve piping hot.
