Saffron is often used as a garnish to liven up plain white chelow rice. The classic presentation is described below, but an alternative method that we like is to drizzle saffron liquid over the parboiled rice before steaming, which creates a pretty marbled effect through the rice as it cooks. In Iran, it’s rare to see whole saffron threads in rice dishes. Saffron is nearly always used in powder form and steeped in a little water to create a saffron liquid. We prefer to buy the best-quality saffron threads we can find and grind them as called for. (If you need more than 2 tablespoons saffron liquid, simply allow 10 saffron threads per each extra 1 tablespoon boiling water and proceed as below.) If you’d rather, however, you can use ¼ teaspoon saffron powder – just mix it with the boiling water and proceed as described below.
sumber dari: cooked.com.au
