Saffron Mint Rice
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 15 minutes
Saffron, tamarind, and a little brown sugar transform plain basmati rice into a fragrant rice dish with a delicious difference.
2 cups Roasted Vegetable Stock or store bought low-sodium vegetable stock or chicken broth
¼ teaspoon saffron threads (about 8 threads) (link to glossary)
1 teaspoon tamarind paste (link to glossary)
1 teaspoon light brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup basmati rice, rinsed (see Kitchen Tip)
8 fresh mint leaves, chopped
- Combine the stock, saffron, tamarind, sugar, salt, and pepper in a medium saucepan, set over high heat, and stir to fully incorporate. Cook for 2 to 3 minutes, so that saffron can release its color and fragrance.
- Add the rice and bring to a boil. Reduce the heat to a simmer, and cook for 11 to 12 minutes. Remove from the heat and keep covered for about 5 minutes, to allow the rice to steam. Sprinkle the mint over the top, and serve.
To rinse rice, pour the rice into a large, deep pot and add enough cold water to cover by 2 inches. Swirl the water around with your hand, until it is cloudy. Drain carefully, taking care not to lose any rice. Repeat the rinsing process about 5 times, or until the water runs clear.