Persian Saffron Rice

👨‍🍳 Method

For the Fried onion

1. 1
   Rinse the rice in cold water until the water runs clear, soak 30 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the oil in a heavy pot over low heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for 10–15 minutes, stirring, until the onion is really golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 4
   Put the saffron in lukewarm water and soak 10 minutes.

   💡Saffron soaked in lukewarm water releases all its color and flavor; add it at the end so the aroma doesn't cook off.
2. 5
   Add the rice and the cinnamon and cardamom and stir 2 minutes, until all the grains are coated in fat.
3. 6
   Add the chicken soup, season with salt and black pepper and bring to a boil.

   Stove
4. 7
   Turn down to low, cover and simmer 15 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Pour the saffron water in streaks over the rice and dot with the butter, cover with a towel and the lid and steam another 10 minutes over very low heat.

   StoveKitchen towelLid
6. 9
   Turn the pot out onto a serving plate to reveal the tahdig, the crisp rice crust from the bottom.

   Serving platter