Q1: Saffron is so expensive! Is there a good substitute?

For the beautiful golden color, you can substitute the saffron with about 1/4 teaspoon of ground turmeric. However, it is important to know that turmeric will not replicate the unique, floral, and luxurious flavor of saffron.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can prepare the entire recipe from start to finish up to two days in advance and then simply reheat it in the microwave or on the stovetop with a splash of water or broth.

Q3: Can I make this vegetarian or vegan?

Yes! To make this recipe completely vegetarian and vegan, simply substitute the chicken broth with an equal amount of a high-quality, flavorful vegetable broth, and substitute the butter with a vegan butter substitute or a good-quality olive oil.

Q4: Can I use a different kind of rice?

You can, but you may need to adjust your liquid ratios and cooking times. If you use a standard long-grain white rice, the texture will be slightly softer. If you use a brown rice, you will need to increase the liquid by about 1/2 cup and increase the simmering time to about 40-45 minutes.

Q5: What is the best way to "bloom" saffron for the most even color?

For an even more vibrant and evenly distributed color, a fantastic professional trick is to "bloom" your saffron. Simply crumble your 1/2 teaspoon of saffron threads into a small bowl and add about 2-3 tablespoons of very hot water or broth. Let this steep for about 10 minutes, and then add this beautiful, golden liquid to your pot along with the rest of your cooking liquid.

Fluffy Saffron Rice (An Easy & Elegant Side Dish!)

A simple and elegant recipe for a classic Saffron Rice pilaf. This one-pot side dish features long-grain basmati rice that is toasted with sautéed onions, butter, and fragrant saffron threads. The rice is then simmered in a mixture of water and chicken broth until tender and all the liquid is absorbed. The finished dish is fluffed with a fork and tossed with fresh cilantro and sliced scallions for a bright, aromatic finish.

Author: Evelyn

Ingredients

3 tablespoons butter
1 diced onion
2 cups basmati rice
2 teaspoons kosher salt
1/2 teaspoon saffron threads
1 1/2 cups water
1 1/2 cups chicken broth (or vegetable broth)
1/4 cup chopped cilantro
2 sliced scallions

Instructions

In a medium saucepan or Dutch oven with a tight-fitting lid, melt the butter over medium-high heat. Add the diced onion and cook, stirring, until softened.
Stir in the basmati rice, kosher salt, and saffron threads. Cook, stirring, for 1-2 minutes until the rice is well-coated and toasted.
Add the water and the chicken broth to the pot. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the pot, and cook for 15 minutes, or until all the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes.
Uncover the pot, fluff the rice with a fork, and stir in the chopped cilantro and sliced scallions.
Serve warm.

Notes

This is a classic and versatile side dish that pairs well with roasted meats, poultry, or curries.
The cooking method is a pilaf, where the rice is toasted in fat with aromatics before the liquid is added. This helps to keep the grains separate and adds a nutty flavor.
For a vegetarian version of this dish, simply substitute the chicken broth with vegetable broth.
Letting the rice sit, covered and off the heat, for 5 minutes after cooking is a key step that allows it to steam and become perfectly fluffy.

Find it online: https://cookupjoy.com/fluffy-saffron-rice/