Copyright Thomas Saaristo  All Rights Reserved
Saffron rice
Traditional Middle Eastern dish made for the American kitchen

2 tablespoons butter
1 medium sweet onion, minced
1 small clove garlic, minced
1 cup long grain white rice
Big pinch saffron threads (buy the best you can afford and keep it air-tight in a dark
Big pinch house salt
Black peppercorns in a pepper mill
3 cups roasted vegetable stock

Melt the butter in a six court sauce pan over medium high heat. When the foam has
subsided, add the onion and the garlic. Season lightly with salt and pepper and stir
frequently until the onion is translucent. Add the rice and stir to gloss. Toast the rice
for 5 minutes, stirring frequently. Add the saffron, 1 teaspoon salt and freshly ground
black pepper and stir well

Add the stock (it will sputter and spit) and stir. Keep stirring until the broth begins to

Place a square of foil big enough to hang two inches around the rim of the pan and
clamp on the lid. Cook until you can wisps of steam coming from under the foil (the
rice will have come to the boil). Drop the heat to the lowest setting and set a timer for
20 minutes

After 20 minutes remove the pan from the heat and set a timer for 15 minutes. The rice
can be held for up to 3 hours without removing the lid and it will remain hot. Fluff the
rice with a fork before serving