Saffron Rice

Ingredients

• 200 gRice
• 0.5 gSaffron
• 480 mlChicken broth
• 6 tbspOil
• 75 gCelery
• 1 pcsCinnamon stick
• 2 pcsClove
• 1.5 tbspSugar
• 1.5 tbspMolasses
• 1 tspSalt
• 0.3 gCoriander
• 0.3 gCardamom

Instructions

1. 1

   Prepare

   • Wash the rice in cold water until the water runs clear; drain.
   • Soak saffron threads in 1 tbsp of boiling water.
2. 2

   Sauté

   • Heat the oil with the cinnamon stick and cloves in a heavy saucepan over medium heat until aromatic.
   • Add the minced celery and sauté briefly.
   • Add the drained rice and stir for about 5 minutes until the grains turn slightly golden.
3. 3

   Cook

   • Add stock, brown sugar, molasses, salt, ground coriander and ground cardamom to the pot.
   • Stir to dissolve sugar and molasses. Bring to a boil, then reduce to a low simmer.
   • Add the saffron with its soaking water, stir gently.
   • Cover and cook for 25 minutes, until rice is tender and liquid absorbed.
   • Fluff with a fork before serving.