A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.
- Servings: 4
- 2 pinches of saffron, crumbled
- 1/4 cup boiling water
- 1 cup basmati rice
- Kosher salt and freshly ground black pepper
In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.