Saffron & Lemon Infused Basmati Rice
Saffron & lemon infused basmati rice makes a wonderful accompaniment for curries, bean dishes, grilled or steamed vegetables like broccoli, and asparagus. The golden color is so beautiful to look at, that it just draws you in.
I just love it with the Moroccan inspired warm-spiced chickpea dish; the bright lemon zest and floral notes from the saffron compliment the Moroccan spice combination so perfectly.
The Rice for Saffron & Lemon Infused Basmati Rice
Brown basmati is the perfect rice for this saffron lemon rice dish. I use brown basmati rice which is a long grain rice, because I like the way the grains separate. Brown basmati rice is usually light in color allowing the golden hue from the saffron to shine through.
Boil the Rice before Simmering
Boiling the rice for 10 minutes before simmering also helps to keep the grains separate. The lid of the pan needs to be tight fitting so steam doesn’t escape during the cooking. If the lid isn’t tight fitting, you can put foil around the outside where the lid meets the pan. Another way is to wet a lint free towel with water and place between the pan and the lid folding it over such that is on top of the pan and away from the burner.
Rest Time After the Simmer is Critical
Rest time for any rice is key to perfect cooked rice. Once the rice has simmered on low heat for 35 minutes with the lid on, then turn of the heat and let rest for at least 10 minutes with the lid on. After resting no more than 20 minutes, fluff the rice with a fork starting with the top layer and working down through the pan. More than 20 minutes rest time causes the rice at the bottom of the pan to start clumping together and it becomes harder to separate the individual grains of rice.
While saffron is expensive by weight, by use it is not. A little goes a long way for both color and flavor; too much it becomes too medicinal, not really a good thing. Saffron and lemon together are one of those magical combinations.
Good quality saffron can be hard to find in some areas, so you may need to purchase from an online vendor like Amazon. I prefer the Persian saffron as it usually is all red threads, thereby giving a deeper color and flavor. In dishes like this saffron and lemon infused basmati rice it really makes a difference for both flavor and color. Threads that have yellow at one end, don’t carry the flavor or release as much color.
You can purchase saffron in quantities less than a gram to several grams. I buy 2 grams at a time because I use saffron often, but, 1 gram goes a long way. When stored in a dark, dry, cool cabinet, saffron keeps its full color and taste for months. Spices, including saffron are best kept in a cabinet away the stove. Cabinets above the counter and/or near the stove can get warm and shorten the shelf life of your spices, particularly ground spices.
Brighten Up the Saffron Rice Just Before Serving
For an added zippiness after the rice is completely done and rested, add a little more saffron water and lemon juice just before service. The saffron threads in the cooked rice will mostly disintegrate having released all their flavor into the rice. This additional saffron with its golden water gives a lovely visual cue as to the flavor and the lemon juice brightens it up and reduces the need for added salt. This is a naturally SOS free (salt free, oil-free and sugar free) rice dish.
Tools Used in this Recipe
- small prep bowl
- cutting board
- chef knife
- 3 1/2 quart pan with tight fitting lid
- wooden spatula
- grater or lemon zester
- foil or towel dampened with water