The per-ounce cost of saffron rivals that of Earth's most precious metals. Saffron is often valued higher than silver and in the past has even rubbed shoulders with gold. For this reason I steer clear of it. I'm convinced the majority of saffron that you might come across in a store is counterfeit or really old. However, if you're hellbent on paying around $100 per ounce, then please be sure to find a very reputable dealer.
[serves 4 + leftovers]
the stuff:
4 cups vegetable broth
2 fresh tomatoes*, peeled, seeded, & chopped
2 zucchinis, chopped
1 bell pepper, diced
1 onion, diced
1 green onion, thinly sliced (optional)
green beans, chopped
1 garlic clove, minced
2 tsp yellowing mix**
2 cups white rice
2 tbsp olive oil
salt & pepper
the steps:
Heat the olive oil in a large saute pan or braiser*** (which has a lid) over medium-high heat until "shimmering".
Add the bell pepper, onion, and a pinch of salt to the pan and saute for about 8 minutes.
Add the tomatoes, zucchinis, green beans, and garlic to the pan and saute for about 3 minutes.
Drop the heat to medium, add the rice, and toast for about 3 minutes - stir constantly.
Add the yellowing mix and continue to toast for an additional 2 minutes - stir constantly.
Add 3.25 cups of the broth to the pan, stir, and bring to a vigorous simmer.
Once simmering drop the heat to low, give the pan a good stir, cover with a lid, and cook for about 15 minutes. Check for sticking and dryness after 10 minutes - add more broth if needed.
Kill the heat and let the pan sit undisturbed for 10 minutes.
Test the rice for doneness and adjust the flavor accordingly with salt and pepper.
Serve topped with the green onion (is using).
the lessons:
If the rice isn't done to your liking after 25 minutes, give it another 5-10 minutes of rest.
If you don't have enough broth, supplement with dry white wine or sherry.
* fresh doesn't come from a megamart
** not as sexy as saffron but it does the trick and is cheap as hell to make [#yellowingmix]
*** don't trust anyone who says you need a fucking paella pan - they're your enemy
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