Saffron Rice
2 tbs. butter
1 tsp. cumin seeds
1 (1″) cinnamon stick
2 brown cardamom pods
3 whole cloves
½ tsp. black peppercorns
2 bay leaves
1 cup Jasmine Rice
12 oz. chicken broth
A pinch of Saffron Thread
Parmesan Cheese
- Heat butter in medium-heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 min.
- Add rice and fry for about 3 min.
- Stir in chicken broth and saffron. Bring to a boil and cover.
- Reduce heat to low and simmer 15 min.
- If desired, top with Parmesan cheese.
- Before serving, remove cinnamon stick, cardamom pods, cloves and peppercorns (if desired).
Serves 4.
