Saffron Rice (Nasi Saffron)

A friend of mine returned from Iran on vacation (during Chinese New year) and he brought me a very precious gift. Saffron is the most precious valuable spice in the world and Iran Saharkhiz Saffron is one of the top superior quality known as Red Gold. To give you an idea how expensive saffron is, it is comparable to gold price. I was so thrilled with the gift and waited for the right moment to use it. The aroma from it is indescribable and delectable. The taste of the rice is mild and very much to my liking because I can keep on eating more without having after-taste effect especially when burping unlike some other spices which overeating will make you feel like not having it anymore until another year or so.... if you know what I mean....hehe.

Just use a pinch of saffron to cook a pot of rice to serve 5 persons and yet it produces lovely bright yellow color. Soak it in few tbsp of hot water and it is ready for use.

I've created this recipe using simplest ingredients to ensure the aroma & taste from the saffron is not overridden by anything else.

By: Roz@HomeKreation
Serves: 5 persons
INGREDIENTS:
3 cups Basmati Rice (use rice cup)
4½ cups Water
3 tbsp Butter
Mixed Spices (Cinnamon stick, Star Anise, Cardamon & Cloves)
2" Ginger - bruised 
3 Shallots*
2 cloves Garlic* (* pound coarsely) 
1/2 tsp Saffron - soaked in little hot water 
Salt

METHOD:
1.  Wash rice & drained.

2. Heat up butter & stir fry mixed spices, ginger & pounded ingredients until fragrant.
Add in rice and stir for few minutes.
Place it in a rice cooker pot.
Add in water, saffron & salt.
Cook like normal in a rice cooker.

3. Serve with Biryani Chicken (see here) and cabbage salad.
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BAHASA MALAYSIA VERSION
Nasi saffron dgn aroma & rasa yang unik dan enak dgn warna asli yang sangat cantik kekuningan. Saffron dari Iran ni berkualiti tinggi dan amat berharga.

Hidangan 5 orang

BAHAN2:

3 cwn Beras Basmati (guna sukatan cawan rice cooker)

4½ cwn Air

3 sb Butter

Rempah Tumis (Kulit Kayu Manis, Pelaga, Bg Lwg, Cengkih)

2" Hali - ketuk

3 ulas Bwg Merah*

2 ulas Bwg Putih* (* tumbuk kasar) 

1/2 st Saffron - rendam dlm sedikit air panas

Garam

CARA2:

1.  Basuh beras & tapis.

2. Panaskan butter & tumis rempah, halia & bhn tumbuk.

Masukkan beras & kacau sebentar.

Masukkan ke dlm rice cooker & masukkan air, saffron & garam.

Masak spt biasa di dlm periuk nasi automatik.

3. Hidangkan dgn Ayam Biryani (see here) dan kerabu kobis.