in Recipes

Saffron rice

updated

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Ingredients for 4 servings:

  • 1 shallot(s)
  • 2 garlic cloves
  • 3 tbsp clarified butter
  • 4 cloves
  • 250g basmati
  • 2 tbsp rose water
  • 400 ml vegetable stock
  • 1 pinch of saffron
  • salt and pepper
  • Ginger powder
  • Fat, for the molds

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the shallot. Crush the garlic. Sauté the shallot with the garlic and cloves. Add the rice and sauté briefly. Deglaze with rosewater, pour in the vegetable stock, add the saffron, and let the rice swell for about 10 minutes. Season with salt, pepper, and ginger. Spoon the rice into greased dishes and turn out onto warmed plates. Arrange the Malaysian lamb stew (recipe in my profile) around the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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