Marie Monde, Mange et Mode

(Rice plated alongside my Plantanos Maduros, my deconstructed vegan “carne” empanada and a poached egg)

• Saffron is a beautiful red spice that adds a golden hue to food and accompanying earthy and floral notes. Though about 90% of the global saffron produced come from Iran, it is often used in Latin, Mediterranean, Middle Eastern and Asian cuisines as well. If you’ve ever had Spanish Paella, Moroccan Chermoula or Persian Tahdig, chances are that you’ve had saffron before. Despite its widespread usage, it is rather rare and often referred to as the most expensive spice in the world. For those of you that have purchased saffron anywhere outside of the Middle East and Asia regions, I’m sure that you know that the sumptuous red strands tend to be on the expensive side, especially for high quality saffron. The high price tag is likely due to saffron’s delicate and rare nature. The threads come from the Crocus Sativus flower, a plant with a flowering period of only three weeks annually, usually sometime between October and November. Additionally, each thread requires hand harvesting, and each flower only produces three threads per harvest. To put that into perspective, it takes roughly 75,000 flowers to create only one single pound (about 225,000 stigmas/ flowers). Saffron is such a princess! No wonder I like it 🙂

• Luckily, a little goes a long way. In fact, using too many strands can overwhelm the flavor profile and result in a bitter flavored dish. While numeric and paprika can be used to imitate the color saffron provides, I’m not sure that anything can really substitute the unique flavor saffron provides. 
• While in Dubai over the summer, I took full advantage of the amazing spice souk offerings and purchased some beautiful saffron at an incredibly reasonable price. My favorite thing to make with my Emirati saffron, is saffron rice.

• It’s so incredibly aromatic and boasts an ever so delicate flavor. 3 key things that are different about my recipie that, in my opinion, take it to the next level.
• 1). I like to toast the rice before cooking to add some extra richness, nuttiness and texture. 
• 2). I like to add a little Spanish smoked paprika to add further complexity to the dish.
• 3) I opt for a mix of thyme and oregano rather than a bay leaf. I find that the combination adds a woodsy, aromatic, peppery and slightly minty flavor to the dish. As a note, do use Mexican or Greek oregano, as other varieties may be a bit too overpowering for this dish.

• So, without further ado, here is my saffron rice recipe 🙂

Ingredients

• 11 saffron strands
• 1 cup basmati rice
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, finely chopped/minced
• 1 ½ cups low sodium vegetable or chicken bone broth
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme bay leaf
• 1 small lime, zested
• Kosher salt
• 1 extra lime for garnish

Instructions

1. First, blossom (and grind) that beautiful saffron. To blossom, take half of the saffron and add it to a mortar and pestle. Grind the strands into a fine powder. Add ⅛ teaspoon of the ground saffron and 3 regular strands of saffron to a small mixing bowl with 3 tablespoons of hot water. This blooming effect will draw out both the vibrant color and the rich favor. Set aside to allow saffron to bloom.

2. Now, prep the rice. This can be done by putting the rice in a fine mesh strainer and rinsing the rice several times with cold water. Upon first rinse, the water runoff will likely be cloudy white color. Rinse until the water runs clear.

3. Next, it’s time to prep the skillet with aromatic goodness. To do this, add extra virgin olive oil to a medium saucepan, setting over medium-high heat. When the skillet is warm, add the onion and smoked paprika, cooking the onion until it softens and turns translucent. Now add the diced garlic and sautée for about 1 minute.

4. Now, it’s toasting time! Toast the rice, by adding it to the skillet and tossing in the oil with the onion, garlic and smoked paprika. Ensure all of the rice is well coated in the fragrant oil. Toast rice for about 2 minutes (the toasting further adds to the nutty richness of the dish)
5. After toasting the rice, add the bloomed saffron liquid to the skillet, mixing to ensure liquid is well incorporated.

6. Once the saffron liquid is well incorporated into the dish. Add the broth to cook the rice. Bring the broth/rice combination to a boil. While boiling, add in the thyme, oregano, salt, lime zest, and remaining ground saffron. Stir to ensure even flavor distribution.
7. Once all ingredients are added, turn down the heat to low and cover pot.
8. Cook covered rice on low until the rice has fully absorbed all the water. This should take about 17-25 minutes.

9. Once absorbed, turn the heat off. Leave the rice, covered and undisturbed, for 5 more minutes. This will allow the rice to set.
10. Finish by fluffing the rice, plating it and garnishing with a strand or two of saffron and lime, wedged or sliced to taste