Do you use saffron in your cooking? We have always used saffron every now and then in recipes. My favorite use is in my saffron jasmine rice. I would eat it every day!
It‘s pretty simple and oooooh so tasty. To start, I use a heavy bottom pot. Love my Le Creusat pans. Add a little oil, salt and a few threads of saffron. Sometimes I add a diced onion. One tip is to be generous with the salt. I find the saffron takes away the bite you usually get from salt. It makes everything a little sweeter.
Sautée until the oil turns a beautiful yellow color. Add water and bring to a boil. Add equal part jasmine rice and let cook until most of the water has evaporated. Drizzle a little oil and cover. Cook about 15 minutes or until the rice opens up. Turn the rice over and cook about another 10-15 minutes until the rice is soft.
I have it as a side or a main. I have been known to slice a few tomatoes and avocados over the rice and call it a meal! Or how about a fried egg over it?
But the best part is the concon, if you’re lucky enough to have some. A trick to that is to make sure you use that heavy bottom pan and let the oil get very hot! You should get a nice, noisy splash when you add the water. Don’t know what concon is? It’s what what some people would consider the “burnt” part on the bottom of the pan. We Dominicans call it that but I have heard of other cultures calling it all kinds of names. I am sure someone burnt the rice one day, many moons ago and passed it along as a delicacy! it’s my favorite part. Crispy and salty! Yummmm.
