Turmeric and Saffron Rice with Caramelized Onions

Who knew that a dish so simple could be so complex, so satisfying, and so full of history? Turmeric and saffron rice with caramelized onions is a dish that has been enjoyed for centuries, and for good reason. The combination of flavors and textures is simply irresistible.

Turmeric and saffron rice with caramelized onions is a dish that has its roots in the Middle East. It is believed to have originated in Persia, where it was served as a pilaf, or rice dish, to royalty. The dish eventually made its way to India, where it became a staple of the Mughal cuisine. In India, the dish is often served with biryani, a mixed rice dish that is typically made with meat, vegetables, and spices.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup basmati rice
• 1 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground saffron
• Salt and pepper to taste

Instructions

1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. Heat the olive oil in a medium saucepan over medium heat.
3. Add the onions and cook until softened and golden brown, about 10 minutes.
4. Add the rice, turmeric, saffron, salt, and pepper to the saucepan and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and all the liquid has been absorbed.
7. Fluff the rice with a fork before serving.

Why It Works

• The combination of turmeric and saffron gives the rice a beautiful golden color and a slightly earthy flavor.
• The caramelized onions add a sweet and savory flavor to the dish.
• The use of vegetable broth instead of water gives the rice a more flavorful base.
• Cooking the rice in a covered saucepan helps to create a fluffy texture.
• Fluffing the rice with a fork before serving helps to separate the grains and create a more airy texture.