5 1/2 cups unsalted chicken stock
Pinch of saffron threads (about 15), crumbled with fingers
1 1/2 Tablespoons kosher salt
3 cups basmati rice
Olives and Herbs:
1 Tablespoon unsalted butter, melted
1 clove garlic, minced
1 Tablespoon orange zest
1/4 cup fresh orange juice
2 teaspoons lemon juice
1 bunch flat-leaf parsley leaves, chopped finely
1 cup green olives (like Gordal or Picholine), pitted and roughly chopped
Cook Rice: In a large sauce pan, place chicken stock, crumbled saffron, kosher salt and rice and bring to a boil over high heat. Cover and lower heat. Simmer 15 minutes until most of the liquid has been absorbed. Remove from heat, cover with a clean towel, replace lid and let stand until ready to serve.
Serve Rice: When ready to serve, fluff rice with a wet fork or rice paddle. Add melted butter, garlic, orange zest and juice, lemon juice, parsley and olives.
Recipe created by Parties That Cook®