Ingredients:
- 1 cup basmati rice (washed and soaked for 20 minutes)
- 2 tablespoons Sahiba Olive Oil
- 1/4 teaspoon Sahiba Saffron threads (soaked in 2 tablespoons warm water)
- 2 cups water or vegetable broth
- 1 small onion (sliced)
- 1 bay leaf
- Salt to taste
- Fresh cilantro (chopped, for garnish)
Instructions:
- In a medium-sized pot, heat Sahiba Olive Oil over medium heat. Add the sliced onion and bay leaf. Sauté until the onion is soft and translucent.
- Add the soaked rice to the pot and stir gently for 2-3 minutes, allowing the rice to lightly toast.
- Pour in the water or vegetable broth, add the saffron water, and season with salt.
- Bring to a boil, then reduce the heat to low and cover the pot. Let the rice cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork, remove the bay leaf, and garnish with fresh cilantro.
- Serve this fragrant saffron rice alongside grilled meats, curries, or as a standalone dish.