Saffron & Lemon Infused Basmati Rice
Saffron and lemon infused basmati rice makes a wonderful accompaniment for curries, bean dishes, grilled or steamed vegetables like broccoli, and asparagus. I just love it with the Moroccan inspired warm-spiced chickpea dish.
The golden color is so beautiful is to look at, that it just draws you in.
The Rice for Saffron and Lemon Infused Basmati Rice
Any brown rice will be good. I use brown basmati rice because I like the way the grains separate and it is usually light in color allowing the golden hue from the saffron to shine through. Boiling the rice for 10 minutes before simmering also helps to keep the grains separate. Rest time for any rice is key to a perfect rice. Once the rice has simmered on low heat for 35 minutes, leave the lid on and let rest for at least 10 minutes. The lid of the pan needs to be tight fitting so steam doesn’t escape during the cooking. If it is not, 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.
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 1 gram or more grams. I buy 2 grams at a time because I use it 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.
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 added 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