Terry Noonan says this is a good way to get children to eat rice – they like the yellow colour and the flavour. In Persian dishes, a little golden saffron rice is often mixed with white rice and the rest piled in a mound on top.
Serves 4-6
Ingredients
- 50-100mg Tas-Saff saffron
- 1 1/2 cups of long grain rice
- 20g butter
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cups boiling chicken stock
Method
Use a heavy saucepan with a tight-fitting lid. Prepare saffron infusion. Heat butter and oil in a deep saucepan and cook onion until soft without colouring. Add rice and cook for a further minute, stirring all the time to ensure the rice is well coated with butter and oil. Stir in about ¾ of a cup of stock then add your saffron infusion, stir and mix in well. Add the remainder of stock ensuring that all the saffron is rinsed out of the cup. Stir well, then cover tightly and cook gently for 20 minutes. Remove lid and stand for a few minutes to let steam escape. Turn rice with a fork to fluff up and serve.
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