Aromatic Yellow Saffron Rice with Caramelized Onions
This Yellow Saffron Rice uses vegetable broth and onions to compliment the floral, aromatic saffron for a delicious and versatile side dish.
Equipment
Ingredients
- ¼ teaspoon saffron plus an extra pinch for serving
- 1 cup Basmati rice
- 2 cups vegetable broth
- ½ teaspoon salt
- 1 large yellow onion sliced
- 2 tablespoons unsalted butter
- 3 tablespoons water
Instructions
- Using a mortar and pestle, grind your saffron until it is fine powder.¼ teaspoon saffron
- Add saffron, rice, vegetable broth, and salt to a medium-sized pot and bring it to a rolling boil. Then reduce it to a low simmer, cover, and cook for 15-20 minutes, until all of the liquid is absorbed.1 cup Basmati rice, 2 cups vegetable broth, ½ teaspoon salt
- In a separate small pan, add 1 tablespoon of butter and sliced onions over medium heat. Once the butter melts, stir to coat the onions, then let them cook for about 10 minutes without stirring. Add the water, stir, then cook until water absorbs, and onions are golden brown on all sides.1 large yellow onion, 3 tablespoons water, 2 tablespoons unsalted butter
- Remove the rice from heat and fluff it with a fork. Transfer to a serving bowl and remaining butter and stir to melt butter.
- Pour the onions on top of the rice and sprinkle with an extra pinch of saffron. Serve hot with your favorite main dish—I love it with this 3-Ingredient Pesto Butter Salmon.
Notes
- Saffron is expensive, but luckily a little bit goes a long way. You really only need a pinch of it per 1 cup uncooked rice, especially if you grind it up.
- The consistency of the rice should be light and fluffy. If the liquid is absorbed before 15 minutes, then the stove is too hot. Add a little more veggie broth, and make sure to turn down to a simmer.