Rice with Carrots & Saffron
So you wanna make Persian rice, huh?
I’m not going to make any claims to authentic Persian cooking here, but I AM most definitely going to be making claims for SUPERdelicious saffron rice with carrots and that smooth butter flavor that will come together faster than your hungry self could ever believe.
you know those times when you just need really good food and you need it easily? No messing around, no massive trips to special grocery stores, no confusing steps? This rice is here for you.
1.5 cup of basmati rice
1 cup of grated carrot
2 tbsp oliveoil
1 gr of saffron
1 tsp of butter
In a medium pit, add 1.5 cup rice and 2.5 cups water, salt & 1 tbsp of water.
Place it on hight heat until the boiling water will be steamed.
Meanwhile, in a small frying pan, add a tbsp of olive oil & saute your carrots for 5 minutes. Add some salt to the carrots.
In a small jar, add the saffron powder and some water. Let it stay for 5 minutes to be bloomed.
Add 3/4 sauté carrots to your pot with bloomed saffron & place the it on very low heat and cover it with a lid, let it cook for 45 minutes.
After 45 minutes, your rice is ready!
Serve your rice and add the rest of carrots on top. You can use a few sauté barberries or fresh coriander on top.