MIDDLE EASTERN SAFFRON RICE | Family Recipes
MIDDLE EASTERN SAFFRON RICE
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Cooking tools:
- Mortar and pestle
- Nonstick skillet
- Mixing bowl
- Colander
- Stove
- Measuring spoon
- Fork
- Aluminum foil
- Kitchen towel
Ingredients
- 2 cups Basmati rice (rinsed and soaked for about 20 minutes)
- 3 cups Chicken broth
- 1 medium onion, diced
- 6 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon Saffron
- 1/2 teaspoon salt (adjust depending on how much salt is in broth)
- Extra butter for garnish
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