Silk Road Saffron is women-owned and operated farm offering Super High Negin Grade A Stigma with a beautiful natural aroma. Perfect for all your cooking needs. What is the difference between our saffron and others? Carefully handpicked, freshly processed, and packed for maximum freshness. We grow our own saffron, others source their saffron. All of our saffron is packaged in California in glass bottles to preserve and keep the saffron fresh, we do not use metal or plastic. Help us empower the women of Afghanistan who produce the world’s most precious and desired spice at our farm. https://silkroadsaffron.com/
Serving size 6-8
- 4 cup basmati rice
- 1 pinch Silk Road Saffron
- 2 cups of vegetable/meat stock or water
- 1 teaspoon whole cumin seed
- 1/4 teaspoon ground cloves or cinnamon
- 1/3 cup of olive oil
- Salt to taste
Rinse rice with warm water 3 times to remove extra starch. Then soak in warm water for 15 minutes. Next boil about 2 quarts of water and add rice to boil until grains become softer but still firm (about 5 minutes). Drain rice, and place back into pot. In a separate pan add all of your ingredients and bring it to a boil, then add to your rice. Cover pot and place in the oven to bake for 30 minutes at 350 degrees.
Depending on the quality of rice used, quantity of stock/water may need to be adjusted if rice comes out too soft/overcooked or undercooked.