Ingredients
1 tbsp. butter
1 c. basmati rice, rinsed
1 1/2 c. low-sodium chicken broth
1/2 tsp. kosher salt
1 large pinch of saffron threads
1/2 c. pomegranate seeds
Chopped fresh parsley, for serving
Preparation
Step 1In a medium saucepan over medium-high heat, melt butter. Stir in rice and cook, stirring constantly, until rice is opaque, about 1 minute. Add broth, salt, and saffron and bring to a boil. Reduce heat to low and cover pot. Gently simmer until rice is tender and liquid is absorbed, about 20 minutes. Step 2Uncover, fluff rice with a fork, and transfer to a platter. Top with pomegranate seeds and parsley.
It’s well worth working this spice into your cooking for reasons beyond flavor and color. In recent years, saffron has gained attention for its mood-boosting properties. Not only does saffron have an antidepressant effect, it also boasts anti-Alzheimer’s activity, cardio-protective effects, and anti-cancer activity, to name just a few benefits. If that’s not enough to convince you to start cooking with saffron, then might we suggest some more ideas to work saffron into your cooking? The possibilities are endless, but some traditional ways to use it include Spanish paella, Moroccan tagine, and Italian risotto. If you want to make this recipe vegetarian, simply swap in veggie stock for the chicken broth. You can also make it with plain water, but you will need to adjust the seasoning to taste after cooking.
