Saffron Rice

Method

Perfectly separated rice grains with a deep, vibrant yellow hue. The woody aroma of saffron mingles with the scent of browning butter from the start of the cooking process.

1. 1

   In a small bowl, crush the saffron threads and pour in two tablespoons of hot water. Let infuse until the liquid turns dark orange.

2. 2

   Rinse the white rice in cold water in a fine sieve until the water runs clear. This prevents the rice from sticking.

3. 3

   Melt the salted butter in a sauté pan. Add the finely chopped onion and sweat without browning. Pour in the rice and stir until the grains become translucent and shiny.

4. 4

   Pour in the mineral water, the crumbled chicken stock, the saffron infusion, and the salt. Bring to a boil, then cover tightly. Reduce heat to minimum and cook without ever lifting the lid.

5. 5

   Turn off the heat and let rest for 5 minutes. Fluff the rice with a fork to separate the grains. Sprinkle with toasted pine nuts and barberries before serving.