Saffron Rice is such a nice side dish for chicken, fish, lamb, or seafood. I love the little bit of crunch this one has on the top, and a little spark of heat, but just a tiny bit from the Aleppo pepper. You can definitely leave the Aleppo pepper out of the recipe as well.
Servings 5- 6
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Ingredients
1 1/2tbspextra virgin olive oil
1 1/2cupsThai Jasmine or White Basmati Rice
3clovesgarlic, minced
3 cupschicken broth or vegetable broth, gf
1/4tspturmeric, gf
1/2 tspsaffron threads, gf
1/4tspAleppo pepper or crushed red pepper, gf
1 1/2tsplemon juice
1/4tspsalt
2tbsptoasted almonds or pistachios for topping or stir in
1tbspchopped flat leaf parsley, or cilantro for topping or stir in
Instructions
Heat the oil over high heat in a 4 or 5 qt. saucepan.
Add the rice and brown slightly while stirring. Add the garlic and continue cooking for another minute. Pour in the broth, and add the turmeric, saffron threads, Aleppo pepper or crushed red pepper, lemon juice, and ¼ teaspoon salt.
Stir and bring to a boil, then reduce the heat to low temperature and simmer for 13-15 minutes more, depending on the rice that is used. No water should be standing at the bottom of the pot when the rice is pulled away with a rubber spatula or spoon.
Remove from heat and leave covered for 5 minutes before moving to a bowl. Add nuts and herbs on top or stir in.