This is the third of Debbie's spices that I've tried.
I think we all know that saffron is the world's most expensive spice. So I was eager to try it, and turned to my hero, Pierre Franey, whose 60 Minute Gourmet cookbooks are a true godsend, at least for someone as time-challenged as I.
RIZ AU SAFRON
3 tbsp butter
1 small onion, finely minced
2 cloves minced garlic
1/2 tsp loosely packed saffron
1 tsp salt
2 cups rice
4 cups water
Melt the butter in a pan; add the onion and cook a minute, until wilted. Add the garlic and saffron and saute 2 to 3 minutes, until the garlic is lightly browned. Add the remaining ingredients, cover, and cook 17 to 20 minutes, until all of the water is absorbed.
I served this with a chicken dish to decidedly mixed reviews. I'd say that no one thought the saffron flavor was all that wonderful, and some simply detested it, but there's a batch of Saffron Bread in the works, which will be the determining factor in the debate about whether or not saffron deserves a permanent place in our pantry.