This simple saffron rice pilaf is made by sautéing rice in butter, coloring it with saffron, and simmering it over low heat until the liquid is absorbed. With few ingredients and quick preparation, it is an easy option for everyday meals.
Melt the butter, add the rinsed rice, and sauté for a few minutes until the grains turn translucent.
Add the saffron steeped in hot water to the rice along with the salt. Cook over low heat for 10 minutes, until the liquid is absorbed.
Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and serve.
Instead of adding the saffron directly to the water, steep it first in a few spoonfuls of hot water, then add that water to the rice for more even color. Do not stir the rice as soon as it comes off the heat; let it rest first to keep the grains from breaking. Contains milk and dairy.
Tarifteki 10 dakika bende hiç yetmedi, pirinç dipte tutmuş ama üstü hâlâ diriydi; ocağımın gücü mü düşük, yoksa suyu az mı koydum acaba? Aynı ölçüyle bir daha denemeden önce fikrinizi almak istedim.
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