Saffron Rice

• 25 saffron strands
• 1/2 cup hot water
• 2 tbsp. olive oil
• 1-1/2 cup basmati rice
• 2-1/2 cup water
• Salt, to taste

1. Soak the saffron in the hot water for 10-15 minutes.
2. Put the rice in a strainer and rinse under hot water until it runs clear.
3. Then rinse again under cold water and leave to drain.
4. Heat the oil in a saucepan and add the rice.
5. Saute until it becomes translucent.
6. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion.
7. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface.
8. Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes.
9. The cloth will absorb the steam from the rice and allow the grains to separate.

saffron strands, water, olive oil, basmati rice, water, salt

Taken from www.foodgeeks.com/recipes/4612 (may not work)