Balanced warm flavours and great fragrance fills your kitchen.
Place the saffron into a medium sized pot with the chicken stock. Bring to a boil over high heat. Turn the heat off and allow the saffron to steep.
Pre-heat a large sauté pan over medium-high heat and add the olive oil and butter. Add the onion and ginger and cook until onion is transparent, about 4-5 minutes. Add the cardamom, cloves, cinnamon (& turmeric if not using saffron) Cook stirring until spices are fragrant, 30 seconds.
Add the rice and stir until coated, 3 minutes, season with salt & pepper.
Add the broth, Cover and reduce heat to low for 25 minutes.
Check rice, if tender and liquid absorbed – it’s done!
Long & Wild Blend
Subscribe to our newsletter
