Tales of Tadegh: Crispy Persian Rice with Saffron
My favorite Persian dish, Tadegh, is simple, yet utterly satisfying. Growing up, my mother used saffron generously, which made me a bit of a saffron snob. However, it wasn’t until I was grown that I found out just how many great saffron benefits there actually were. From its mood-boosting benefits to its taste, I now feel even more justified in my decision to always add “just a little bit more saffron” to any dish that calls for it.In the east, saffron is used to treat light-to-moderate depression and has the reputation of bringing cheerfulness and wisdom. (It’s also said to contain aphrodisiac properties for women!)Have some rice and take the ride to Cloud 9 with me — because laughter truly is the best medicine!
Ingredients:
- 3 cups organic white basmati rice
- 2 tablespoons organic coconut oil (melted)
- 1 teaspoon ground Strands of Sunshine™ Saffron Threads
- 2 teaspoons pink salt
Assembly:
- Make the brewed saffron first by adding 1 teaspoon of ground saffron to ¼ cup of hot water, and set aside.
- Wash the rice thoroughly until the water runs clear. Place the rinsed rice in a non-stick pot, adding enough water all the way until the first knuckle of your index finger is covered.
- Add in the coconut oil, brewed saffron, and pink salt, giving it a good stir.
- Cover the pot and cook on high until the liquid is completely absorbed.
- Wrap the lid of the pot in a clean kitchen towel, covering the pot with the lid (this prevents it from steaming and adding more water to the rice). Steam for 30 minutes. *Always be careful that the edges of the towel are not hitting the stove — you don’t want to start a kitchen fire!
- Invert the rice onto a platter and share with friends!
*Makes six servings.
