Classic Saffron Rice

My brother got me some Saffron recently from a friend who was traveling overseas. These are not the whole saffron threads, as those are way expensive, but I was excited to get these packets of the ground stuff. If you are not familiar with it, you can click here to learn more.




I wanted to make a recipe where the saffron flavor did not get lost so I decided on this simple rice dish.




All you need for this is some rice, some good stock (this is turkey stock I made at Thanksgiving and froze)




Some onion that you can grate or finely mince




I prefer the grated for this recipe.




the Saffron




and some Butter.




Get the butter melting in the pot.




Add in the onion and let it cook for just a few minutes until it is translucent.




Add in the stock, rice, salt and the saffron. Bring it to a rolling boil and then cover the pot and drop the heat to a low simmer. Let this cook for about 18-20 minutes.




Meanwhile I cooked up some asparagus under the broiler in my toaster oven. I just coated it with some olive oil and sprinkled it with salt. Broil it until it is done to your liking.




The rice ends up a gorgeous yellow and smells delicious.




The flavor of the rice is subtle but you can definitely tell it is not just plain rice, and the color is gorgeous.