Light, golden, and delicately fragrant, this saffron rice is the perfect accompaniment to enhance your dishes. Simple to prepare, it highlights the subtle flavor of your saffron and evokes North African culinary traditions.
250g of rice (basmati or long grain type)
A few pistils (filaments) of pure saffron
2 tablespoons of butter (or olive oil)
2 bay leaves (optional)
Water (quantity according to rice)
Salt to taste
Preparation time: ~10 min
Cooking time: ~20 min
Serves: 4–6 people
In a saucepan, melt the butter (or heat the oil), add the rice, bay leaves, salt, and saffron threads (infused or not). Stir to coat the rice well.
Add the water, cover and cook over medium heat until completely absorbed (about 20 minutes), without stirring too often.
Remove from heat and let stand, covered, for a few minutes to allow the rice to fully absorb the liquid. Serve hot, as an accompaniment to saucy dishes or tagine.
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