Low Sodium Saffron Rice with Almonds

Total time45 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

¼ tsp saffron threads
Morton & Bassett Saffron Threads Frontier Co-op Saffron Threads, 0.036 oz Frontier Co-op Hand Harvested Saffron Threads, 0.018 oz Spicely Organic Saffron, 0.45 oz Spice Islands Spanish Threads Saffron
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2 tbsp warm water
1 ½ cups basmati rice
3 tbsp unsalted butter
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 ¼ cups low-sodium chicken broth
½ cup slivered almonds

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the saffron threads and warm water in a small bowl and let steep for 10 minutes, until the water turns a deep golden-orange.
2
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Drain well.

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