SAFFRON RICE

If you like rice and saffron, this is the recipe for you! It compliments any dish you serve it with.

This recipe went with my chicken souvlaki, but it can go with anything you want! Saffron can be a pricy, but it is a good ingredient to have on hand. This is another easy recipe that you can enjoy with any meal you would like to add it to.

Saffron Rice

Ingredients:

• 2 cups of Jasmine Rice (feel free to sub a different kind of rice)

• 1 pinch of saffron (15ish strands add more for more flavor)

• 3 Tablespoons of extra virgin olive oil

• 1 small sweet yellow onion (small dice, or how you like it)

• 2 cloves of garlic (grated or minced)

• ~ 4 cups of chicken chicken broth (you can sub vegetable if you would like. Add more if needed)

• 2 bay leaves

• 1 small lemon (juice and zest)

• 2 teaspoons of salt

Method of Preparation

1. Add EVOO to the pot and heat slightly.

2. Add in the rice and let it toast for a few minutes. It all depends on how toasted you want it.

3. Once the rice is starting to toast, add your garlic and onion.

4. After the garlic and onion start to get translucent, add in the chicken stock. It will sizzle! It is good ASMR, lol.

5. Bring to boil and reduce it to a simmer. Cover it with a lid to let it steam.

6. Add saffron and bay leaves. It is fun to watch the color leach out from the saffron.

7. When the rice is 75% done cooking, add in the lemon zest an juice. Add more lemon juice if you would like!

8. It can take 30 minutes or more for this to cook.

9. After it is all cooked, remove the bay leaves and enjoy!

Plating and serving recommendations:

I served it with chicken souvlaki and tzatziki! It goes well with Mediterranean and Middle Eastern dishes. I garnished it with a lemon wedge and some smoked paprika. It gives it some color and flavor!