Aside from the aesthetically pleasing rich yellow coloring effect, Saffron is also believed to assist in an astounding number of illnesses. Ancient Minoans even depicted saffron in their palace paintings as a therapeutic drug. The Greeks passed along legends of adventurers seeking the best Saffron in the land. Mediterranean history is riddled with the famous spice: Perfumers from Egypt, doctors from Gaza, citizens from Rhodes, and Greek courtesans all used Saffron in their perfumes, ointments, potpourris, makeup, offerings, medicines, etc.
 

Don’t let the spice’s abundance throughout various cultures and history speak to its value: This spice was a royal staple! Cleopatra used saffron in her baths to increase the pleasure of lovemaking. Alexander the great used saffron in his infusions, rice, and baths to help battle wounds heal faster. In India, Buddhist monks decided to wear saffron colored robes after the death of Buddha Siddhartha Gautama. During the “Black Death” in Europe, saffron based medicines were in high demand, such that large shipments had to be imported from via Venitian and Geonan trade ships. Saffron’s was so highly valued that the theft of one of these large shipments spawned the 14 week “Saffron War.”

Today, Saffron is still enjoyed by many cultures. An interesting commonality is its use in flavoring rice – which is a major staple in the East and Middle East. Saffron rice tends to go well with any meat or vegetable selection. In this article, we will provide you with recipes for preparing Iranian rice, Jamaican yellow rice, and Indian yellow rice. I would recommend that Iranian rice be served with a kabob, that Jamaican yellow rice be served with curried chicken, and that the Indian yellow rice be served with Masala Chicken (one of the many types of curried chicken). Any rice can be used to prepare this side; however, I would recommend Basmati rice (a premium grade of rice).

Jamaican Yellow Rice

This yellow rice is fairly simple to prepare:

1. Boil 3 cups of water on high.
2. Add 2 tbsp. butter
3. Add a pinch of Saffron
4. Once the butter and saffron are melted, add rice.
5. Reduce heat to low, and cover pot.
6. Stir rice intermittently.
7. Once the rice has absorbed the water, remove from heat and serve!

Indian Yellow Rice

3 Cups of Water
2 Tablespoons of Butter
1 ½ Cups of Rice
3 ½ Tablespoons of Salt
1 Tea Spoon of Poppy Seeds

1. Boil a pot of water on high
2. Add 2 tbsp. butter
3. Add a pinch of Saffron
4. Once the butter and saffron are melted, add rice.
5. Reduce heat to low, and cover pot. Let simmer for approximately 20 min.
6. Place a tablespoon of oil or butter in skillet along with poppy seeds and place skillet over medium heat.
7. Pan fry poppy seeds until soft.
8. Once poppy seeds are softened, add rice to the skillet.
9. Once rice is browned to a nice golden color, remove from heat and serve!

Iranian Yellow Rice

2 ½ Cups Rice
3 ½ Table Spoons of Salt
2 Quarts of Water
½ Cup of Melted Butter

1. Wash rice three times in lukewarm water and then soak in cold water to which 1 ½ tablespoons of salt have been added. Use enough cold water to cover the rice. This rice should be soaked overnight (in a pinch, 1 or 2 hours’ soaking will suffice).
2. Boil 2 quarts of water to which 2 tablespoons of salt have been added.
3.

Come back next month to learn how to make authentic Kabobs from all over!