Saffron Rice- A Golden Staple

As promised, here's a post about how to make saffron rice - a staple in Persian meals.

Last night, I was making Persian rice with chicken and barberries with a salad for dinner. In the midst of all the activities, I ended up burning the bottom of the rice. I didn't notice until it was too late and the timer was almost done. Luckily, I could scrape off the bottom burnt section and saved the rest-still fragrant and delicious.

I've included a picture from a previous batch. Even though I've made this numerous times, this does happen occasionally. We'll discuss on how to avoid this and accept that it happens from time to time.

Why make this rice?

This rice is fluffy, aromatic with a golden colour from the saffron. It has a flavour unlike any other- floral, savoury, and slightly earthy .

The bottom layer forms a crispy crust, (tahdig) sometimes with slices of potato that become beautifully browned.

This is a process and there are a few things that you will need in order to make this dish.

You'll Need:

• A non-stick pot

• Saffron threads

• Mortar and Pestle

• 1 potato (optional) -I prefer a yellow potato

• Long grain Basmati rice

• Strainer Colander Mesh Basket (something to strain the rice)

Procedure

This dish takes time but every minute contributes to its texture and flavour.

1. Rinse the Rice

   Measure approximately three cups of rice and rinse with water at least two times.

2. Parboil the Rice

   Add water till about two inches above the level of the rice and sprinkle some salt.

   Bring the mixture to a boil and reduce the heat to medium high.

   Once the rice has absorbed most of the liquid, strain the rice using a mesh basket and rinse with cold water.

3. Prepare the Pot

   Add oil to cover the bottom of the pot and add sliced yellow potato to the bottom of the pan and arrange in one single layer-this will become the crispy base.

4. Add the Rice

   Add the rinsed rice on top of the potato and reduce the heat to medium. Put the lid on the pot and let cook for ten minutes.

5. Bloom the Saffron

   During this time you need to bloom the saffron. Sprinkle some saffron threads to cover the bottom of the bowl in the mortar and pestle. Grind until a fine powder and add boiled water to the saffron and let steep- this releases the colour and aroma.

6. Steam the Rice

   After the ten minutes have elapsed. Reduce heat to low. Use a utensil to make holes in the rice mixture all the way to the bottom. Pour the saffron water onto the rice.

   Wrap a towel around the lid of the pot and replace- to catch condensation. Let the rice cook for thirty minutes.

7. Finish and Serve

   Once the cooking is done, take the rice off the stove and let sit for about five minutes, then transfer to a serving dish if desired.

Breakdown: Why These Steps Matter

I thought I would give some explanations at to why I do these steps.

In the first boil for the rice, you're breaking down the excess starch.

The rinsing of the rice stops it from cooking so they won't clump together.

The first cook on medium heat is to get the potato slices to a nice golden brown.

The last stage is to get the rice fluffy by steaming it.

Reflection

Cooking saffron rice teaches patience. There’s no rushing it — it’s a slow conversation between heat, aroma, and texture.

A few notes from experience:

• Use a timer to make this dish as it's a quiet safeguard against burning.

• Slice the potatoes thicker than chips so that you bite into a soft slice of potato with a crisp edge.

• If you're out of saffron, you can use a pinch of turmeric and add it to the oil. It adds a lovely golden colour and earthy, comforting flavour.

Cooking saffron rice teaches patience. There’s no rushing it — it’s a slow conversation between heat, aroma, and texture.