• Campbell Whitman

Saffron Rice

Updated: Nov 4, 2020

Sorry that this photo sucks, but the rice was so good, we forgot to get a photo of it without the chicken & asparagus it went with. But below you can see the rice included in the whole dish...

Saffron Rice

110g diced red bell pepper

110 g diced onions

1 t butter

1 t olive oil

.15 g saffron (about 1-1 1/2 t)

s&p

1/2 lemon zested

275 g basmati rice

600 ml water


Begin boiling the water for the rice.


In a good sauté pan with a good sealing lid, melt your butter on medium heat, then add the oil. Throw in your veggies and cook with a lid on until they are a little bit browned. Can be up to 10 minutes. Make sure you always let all of the water fall from the lid back into the pan when you open it to stir every minute or two.

Add your rice, saffron & lemon zest and stir around. Season it well with both salt & pepper and then add you water. Give it a good stir, cover and cook for 8-10 minutes or until when you take a fork and stick in through to the bottom and push to the side, all the water is absorbed.



Another option would be to throw in a handful of dried cranberries (tossed in at the end) if the rice is served with other dishes that won't conflict with the taste.