Side: Saffron Rice Recipe

Rinse and soak rice

Place the basmati rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs clear (about 1–2 minutes). Drain and let sit in the sieve while you prepare other ingredients.

Bloom saffron

Place saffron threads in the 1/4 cup hot water and let steep for at least 10 minutes to release color and aroma.

In a medium saucepan with a tight-fitting lid, heat the butter and olive oil over medium heat until the butter melts and begins to foam.

Add the chopped onion and a pinch of salt. Sauté until translucent and beginning to soften, about 4–5 minutes. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not brown).

Add the rinsed and drained rice to the saucepan. Stir to coat each grain with the butter and oil and cook for 1–2 minutes to lightly toast the rice and develop a nutty aroma.

Pour in the chicken (or vegetable) broth, the saffron with its soaking liquid, and the remaining 1/4 cup hot water if any saffron liquid is left. Add the kosher salt, black pepper, and optional turmeric. Stir once to combine and bring to a gentle simmer over medium-high heat.

When the surface is simmering, reduce the heat to low, cover the pan with the lid, and cook undisturbed for 15 minutes, or until the liquid is absorbed and rice is tender.

After 15 minutes, turn off the heat and let the rice rest, covered, for 5–10 minutes to finish steaming. Do not lift the lid during this time.

Remove the lid and fluff the saffron rice gently with a fork to separate the grains.

Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to a warm serving bowl and garnish with a few extra saffron threads or a sprinkle of parsley if desired. Serve hot.