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“Source: Recipe from a Greek Island - by Susie Jacobs.”

Ingredients Nutrition


  1. Soak the saffron in the hot water for 10-15 minutes.
  2. Put the rice in a strainer and rinse under hot water until it runs clear.
  3. Then rinse again under cold water and leave to drain.
  4. Heat the oil in a saucepan and add the rice.
  5. Saute until it becomes translucent.
  6. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion.
  7. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface.
  8. Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes.
  9. The cloth will absorb the steam from the rice and allow the grains to separate.

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