Rice with saffron

Saffron has a bitter, pungent taste, warming effect, and a pungent effect after being digested. It is easy to digest and helps with food allergies. Application in medicine: effective for headaches such as migraines. It can also be effective for “revitalizing” blood, improving circulation and for the female reproductive system.

Ingredients

• Saffron pinch
• Basmati rice 1.5 cups
• Sesame oil 3 tablespoons
• Bay leaf 4 pieces
• Cinnamon sticks 2 pieces
• Cardamom 7 pieces
• Carnation 7 pieces
• Salt 1/2 teaspoon
• Water 1 tablespoon
• Cilantro 1 bundle

Directions

1. Rinse the rice twice, drain and let dry. Soak the saffron in a tablespoon of water for at least 10 minutes.
2. Heat a saucepan over medium heat and add oil. Then add bay leaves, broken cinnamon pieces, cloves, cardamom, salt and sauté everything for a minute.
3. Reduce heat, season with rice and sauté for another 2 minutes.
4. Pour in hot water and previously soaked saffron with water and bring to a low boil, then cook, uncovered, for 5 minutes. Then reduce heat to medium and don't cover the pot completely. Cook this way for another 5 minutes, stirring 1-2 times to avoid gumming and sticking to the bottom.
5. Reduce heat to low, cover tightly and cook for 10 minutes.
6. Remove all spices from the rice, finely chop the bunch of cilantro, stir in the rice and serve.
7. You can cook this dish using a double boiler. To do this, heat the spices in a saucepan as described above and stir with the rice. Transfer the rice and spices to a plastic container and add a little water so that it does not completely cover the rice. Place in a double boiler and cook for 20-30 minutes.