This basic (but delicious) saffron rice recipe can be served as a side dish or used to stuff poultry (we put it in Cornish game hens).
2 tbsp Unsalted Butter
1 tbsp Shallot, minced
2 blister-packs (1/4g) Sargol Saffron threads (or Sargol Saffron powder)
1 cup Long Grain Rice
3 1/2 +1/3 cups Chicken Stock
1 pinch Kosher Salt
1. Melt the butter in a frying pan. Add the shallot and sweat until translucent.
2. Add the saffron and the rice. Toast the rice, while stirring, until it smells nutty.
3. Add the salt and the chicken stock. Bring to a simmer.
4. Simmer, stirring occasionally, until the rice is cooked through.