Servings: 8

prep time: 5 minutes

cook time: 45 minutes

meal prep?

yes

You’ll need:

• 1/4 tsp saffron threads

• 1/2 tsp ground turmeric

• 2 tbsp avocado oil

• 1 small onion, minced

• 2 cups white basmati rice

• 3 cups vegetable or chicken broth

• 3/4 tsp salt

Take 1/8 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add the other 1/8 tsp saffron threads and turmeric to the mortar. Do not crush these remaining threads. Pour 1/4 cup of hot water into the mortar. Let all of the saffron soak for 5 minutes.

In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring frequently, until the onion is very soft and begins to caramelize.

Add rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion, coating in oil.

Pour the soaked saffron liquid evenly across the top of the rice and stir to evenly distribute color across the rice.

Add the broth and salt to the pot. Bring to a boil, stirring occasionally to prevent sticking. once boiling, Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.