Persian-Style Saffron Rice (Zafrani Chalaw)

Ingredients

• 6 2 cups basmati rice
• 4 tablespoons oil or ghee
• 1 small onion (finely chopped – optional)
• 1/2 teaspoon ground cardamom (optional, for aroma)
• 8–12 1 teaspoon salt (to taste)
• 1 teaspoon salt (to taste)
• 4 cups water
• 1 generous pinch saffron threads (10–15 strands)
• 2 tablespoonswarm milk or water (for blooming saffron)

Instructions

1. Rinse basmati rice several times until water runs clear. Soak it in cold water for 30 minutes, then drain.
2. Soak saffron threads in 2 tablespoons of warm milk or water. Let it sit for 15–20 minutes.
3. In a large pot, bring 4 cups of water to a boil. Add salt and the soaked, drained rice. Boil until rice is about 70–80% cooked (grains should be soft but still slightly firm inside). Drain and set aside..
4. In a heavy pot, heat the oil or ghee. Optionally, sauté chopped onion until lightly golden. Sprinkle in cardamom if using.
5. Add the drained rice back into the pot. Drizzle the bloomed saffron (including the liquid) over the top. Cover the pot tightly with a lid (wrap the lid with a clean cloth if needed to trap steam, Cook on medium heat for 2–3 minutes, then lower to very low heat and let it steam for 20–25 minutes, Then top with fried raisins, almonds, pistachios, or julienned carrots sautéed in sugar and oil (optional but traditional).