Saffron Rice
This saffron rice is a spiced side dish that suits roast or pan-cooked chicken. The grains are toasted in ghee with cinnamon, cloves and celery until golden, then cooked in chicken stock sweetened with brown sugar and molasses. The result is yellow to tan and tastes closer to a spice cake than to a plain pilaf. Basmati keeps the grains separate, and a few pinches of coriander and cardamom finish the aroma.
Instructions
Rinse the rice in cool water, changing the water as needed, until it runs completely clear. Put the saffron threads in a teaspoon or tablespoon of boiling water and leave them to soak.
Warm the oil or ghee with the cinnamon and cloves in a heavy saucepan. Add the minced celery and stir it into the fat.
Add the drained rice and stir for about 5 minutes, until the grains turn golden.
Pour in the chicken stock, then add the brown sugar, molasses, salt, coriander and cardamom. Stir until the sugar has dissolved.
Bring the pot to a boil, then turn the heat down to a low simmer. Stir in the saffron along with its soaking water, handling the rice gently.
Cover the pan and cook for 25 minutes, until the rice is tender and the liquid has been absorbed. Fluff the grains with a fork before serving.
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