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
Adapted from my grandma, momma, and this fine recipe.
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.