Go Back
5 from 1 vote

Aash-ma-Zaffran ~ Emirati Saffron Rice

Course Rice
Cuisine Emirati
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Rafeeda

Ingredients

  • 3.5 cups water
  • 2 stock cubes I used vegetable
  • 3 cardamom pods split
  • 6 cloves
  • 1 tbsp peppercorns
  • 1 big cinnamon stick
  • 2 cups rice soaked for 30 minutes and drained
  • A fat pinch saffron strands
  • 1 tbsp rosewater
  • 3 tbsp water

Instructions

  • Soak the saffron in a mixture of rosewater and water.
  • In a large sauce, add the water, stock cubes and the whole spices and bring it to a rolling boil.
  • Add the drained rice and keep on high flame till it boils again.
  • Lower the heat to the minimum, and cook on low flame till the rice has absorbed water and is almost cooked.
  • Sprinkle in the saffron water. Cover the lid with a towel and cook till the rice is completely done.
  • Serve hot with any Emirati stew.

Notes

In case if the rice is not soaked, take 4 cups of water while cooking.