Saffron Rice With Currants
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter
- 2tablespoons finely chopped onion
- 1½cups long-grain rice
- 2¼cups fresh or canned chicken broth
- ¼cup currants
- 1strip of lemon peel
- 1bay leaf
- ½teaspoon saffron threads
- Salt to taste, if desired
Nutritional analysis per serving (8 servings)
184 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat. Add onion. Cook, stirring, until onion is wilted. Add rice and cook, stirring, for about 30 seconds. Add all remaining ingredients except the remaining butter and bring to a boil.
- Step 3
Cover and place in the oven. Cook exactly 20 minutes. Remove and discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter. Cover.
- Step 4
Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to serve.
Private Notes
Comments
I used raisins instead of currants & soaked the saffron threads in about 1/4 cup of hot water. Also added a tsp of gram masala and tossed in some slivered almonds while frying the shallots. Made it in a large le creuset because the oven was busy with something else. It turned out great. While following the recipe is commendable, not all of us have the ingredients on hand. I like looking at recipes for the concept and the opportunity to be creative. Thanks!
Delicious! I made this on the top stove cooking it 20 minutes, fluffed it up, put the lid back on and let it sit the 15 minutes needed to complete the meal. Came out perfectly. A keeper.
The ingredients in this recipe are perfectly balanced! I didn’t use the double boiler/oven technique. I used the traditional method in my LeCreuset Dutch oven, the 2-3/4 quart #22. Before adding the saffron to the rice/broth, I let the saffron threads soften over an ice cube first. I rinsed and soaked my basmati rice for 15 minutes before cooking. I also added chopped dried apricots for texture and color. I’ll make it again, these flavors were wonderful together.
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