Remember the days when a record skipped? We’d stop, walk, lift the needle and move one mila but within the same groove?
For thirty-two days, Dave’s beat was stuck on “Let’s Make Saffron Rice.”
On day thirty three — I lift, scoot and we grooved to a well worn and passed recipe. From grandma to mom to me with love ~ basmati rice yellowed by way of saffron, while accents of caramelized onion dwell as plump golden raisins speckle. Stir in parsley and this dish is sure to woo the saffron lovers in your life.
When’s the last time a family recipe realization hit? While making, dots suddenly connected. This recipe is a cross between my grandma/mom’s cabbage and saffron rice in one.
This makes perfect sense though. Do you cross own and other recipes, tailoring to exact ingredients, crave and taste? Pulling from, pushing another, until mmm mmm good.
How and Why of Saffron Rice
If you’ve made Mexican, Spanish or Fried Rice, Saffron will be a breeze because in method, this rice is similar.
Saffron – Quality threads are important. They can be found locally or online. How much to use is a personal choice. We used two pinches, which equals about 1/2 teaspoon. Dave loved the recipe but thought the saffron on the strong side. I didn’t think strong enough.
Cabbage & Onions – A generous pinch of salt will ‘sweat’ or soften vegetables while flavors deepen, melding together.
Rice – Long grain is best for saffron rice. We use white basmati, but jasmine is another great choice.
Toasting – Why toast rice for a moment? Toasting adds flavor, a crisp bite, fluffy texture, and keeps the grains from sticking together.
Stir in threads soaked in boiling water or broth, sautéed onions and cabbage, onion powder, salt, and additional broth. Bring the goods back to a boil, then cover and simmer for eighteen to twenty minutes.
Remove from heat when just about all of the liquid has absorbed. Fluff with a fork. Add raisins, cover, and allow steam to plump for the next ten minutes.
Taste, adjust and garnish to your liking.
Saffron Threads
Threads range in price from inexpensive to through the roof. So how to choose? I searched, finding authentic eaters who reviewed and found their rice tasted reminiscent of when momma’s made when they were kids. Good enough for them is good enough for us. That is, until one day visiting in country and trying for our own taste =D
My mom makes many different varieties of rice, but when it comes to saffron, a golden centerpiece arrives in the shape of a dome.
Want to Make a Rice Dome of Your Own?
Once finished cooking:
Press rice tight into a bowl.
Invert onto plate/platter.
Remove bowl.
Ooohs and ahhhs too follow.
Mom texted asking how our saffron rice came out. A couple days later, she texted saying she “had to have!” saffron rice.
I grew up eating grandma and mom’s saffron rice surrounded in breaded pork chops. I laughed when I got this picture including a dab of meat on top.
My mom ran out of golden raisins but I think the contrast of black is beautiful.
The full haul followed.
This was for her and Gary’s dinner and my eyes only, but think she usually uses a larger platter, then places the pork chops around the rice so the saffron dome can be seen. Mom?
Even tastier Saffron Rice days to follow.
If you like Saffron Rice, maybe you’ll like:
Although pandemic, school, smoke probably in the eyes, etc. I hope feet are kicked up, drinks in hand and mouths are bent into an upright this weekend too.
Peace and love to you!
Saffron Rice with Cabbage and Golden Raisins
Ingredients:
- 3 Tablespoons water - boiling
- ¼-½ teaspoon saffron threads - or one to two pinches
- 1½ Tablespoons ghee or extra virgin olive oil - divided
- 1 medium yellow onion - diced small
- 1 cup green cabbage - thin sliced
- 1-1/2 teaspoons salt - divided
- 2 cups batsmati rice - rinsed and cleaned
- 2 teaspoons onion powder
- 3 cups vegetable broth
- ¼-⅓ cups golden raisins
- 1/3 cup parsley - chopped
Instructions
- Boil or microwave 3 Tablespoons water. Pinch saffron threads then smoosh and break between your fingers and into a small bowl. Pour boiling water over the threads and let stand until ready to use.
- Heat a deep skillet over medium-high, add ½ Tablespoon ghee or oi. Once melted and shimmery, add onion, cabbage and a generous pinch of salt. Allow the bottom layer to brown. With a wooden spoon or spatula, stir Stir until softened and caramelized — about 10 minutes. Remove, placing vegetables in a bowl, cover and keep close.Once brownedAdd the onions, cabbage .
- Reduce to medium — heat remaining ½ tablespoon ghee, then add rice. Stir for a minute or two. Add saffron with liquid, caramelized onions and cabbage, onion powder and ½ teaspoon salt — continue stirring for another minute, then add vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook until the liquid absorbs, about 18-20 minutes.
- Remove from heat, fluff the rice with a fork and stir in the raisins. Let stand for an additional 10 minutes. Remove the lid and stir in chopped parsley. Salt and season to your liking and savor the goodness.
- Want a saffron dome? Once finished cooking:Press rice tight into a bowl.Invert.Remove bowl.Impress <3
Notes
- Quality saffron is the name of the Persian rice game.
- Quality saffron can be found in local markets and online.
- Simmer’s just below boiling; on my cooktop the dial is “simmer” maybe “low” on others.
- Saffron rice refrigerates well for up to five-six days in an airtight container.
- Freeze, defrost when ready to use as well.
Love this post. It’s my favorite meal for when I have company for dinner. The display of this dish is eye pleasing for your guest.
Great job Jennifer.
Love ❤️ you,
Mom
Thank you mom. I added, the oohs and ahhhs as they were in reference to family gatherings oogling your saffron display 🤩😘 Guess what, I was writing a new post today and ran across the process photos for this post 😯🙄😅
Love ❤️ you,
Jen