Stovetop Saffron Rice

Recipe View 30 mins Soak the Rice: Rinse the long-grain rice under cold water until the water runs clear. Place the rice in a bowl, cover with fresh cold water, and let it soak for 30 minutes. (30 minutes)

Recipe View 20 mins Prepare the Saffron Infusion: In a small bowl, combine the crushed saffron threads with 2 tablespoons of hot water. Allow the saffron to steep, releasing its vibrant color and aroma, for at least 20 minutes. (20 minutes)

Recipe View 2 mins Sauté Aromatics: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the cinnamon sticks, cardamom pods, and cloves. Sauté for 2 minutes, stirring frequently, until fragrant. (2 minutes)

Recipe View 12 mins Sauté the Onion and Rice: Add the finely chopped onion to the saucepan and sauté, stirring occasionally, until softened and golden brown, about 5-7 minutes. Drain the soaked rice thoroughly and add it to the onion mixture. Reduce the heat to low and cook for 5 minutes, stirring constantly, allowing the rice to lightly toast and absorb the buttery flavors. (12 minutes)

Recipe View 40 mins Simmer the Rice: Pour in the boiling vegetable broth, then stir in the salt and the saffron infusion (including the water). Bring the mixture to a gentle simmer, then cover the saucepan tightly with a lid. Reduce the heat to the lowest setting and cook undisturbed for 40 minutes, or until the rice is tender and all the liquid has been absorbed. (40 minutes)

Recipe View 10 mins Rest and Fluff: Remove the saucepan from the heat and let it rest, covered, for 10 minutes. This allows the rice to fully absorb any remaining moisture and prevents it from becoming sticky. (10 minutes)

Recipe View Fluff with a fork and serve. Remove cinnamon sticks, cardamom pods, and cloves before serving.