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D's Saffron Rice

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Every so often, the boys ask if I can teach them how to make something. D recently requested saffron rice. Sure thing! This may not be a traditional recipe, but it's tasty. He also whipped up a curried veggie soup to go with it.


2 C uncooked medium grain brown rice
3/4 t crushed saffron threads
3 T butter
splash of olive oil
6 whole cardamom seed pods
4 whole cloves
3 cinnamon sticks
1 onion, peeled and diced
3 C organic chicken stock, boiling
1 teaspoon salt

Soak the rice in cold water for half an hour or so. Soak your saffron threads in 2 T of boiling water.


In a large flat-bottom pan, melt the butter in a splash of olive oil. Add the spices - cardamom, cloves, and cinnamon - and fry for about 5 minutes, stirring occasionally. They'll begin to let off an amazing aroma!

Add in the onion and cook, stirring occasionally, until golden brown. Stir in the rice, coating them completely with the butter and oil. Cook over low heat for about 5 minutes. Pour in the boiling broth, then, stir in the salt and saffron. Cover and simmer until the rice is cooked and the liquid is absorbed. It'll probably take about 40 minutes.
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