Rice with saffron and pomegranate recipe
- Cuisine: Greek
- Prep Time: 15 min(s)
- Cook Time: 25 min(s)
- Serves 2
The word rice derives from the Greek word ὄρυζα (oruza). Rice originated in Asia and migrated across the continents. It is said that it was brought to Greece about 300 BC by the armies of Alexander the Great.
One of the best grades of saffron crocus comes from Kozani in Greece. The fields come alive in October when they are filled with the wonderful purple flowers.
The word "crocus" has its origins in Greek mythology. Crocus was a friend of the Greek god Hermes. One day they were both throwing a disc to each other when Hermes hit Crocus on the head and wounded him. He collapsed and died. Three drops from his blood fell on the centre of a flower, thus becoming the three stigmata (a Greek word) of the flower. The flower was named after him.
This rice dish is a specialty of Kozani and is usually served with Greek-style yoghurt on the side.
Ingredients4 tbsp extra virgin olive oil
1 cup long grain rice
1 generous pinch of Greek saffron
Salt and cracked pepper, to taste
2½ cups hot boiling water
Seeds of 1 pomegranate
PreparationIn a saucepan heat the extra virgin olive oil over a medium heat.
Add the rice and saffron. Mix well so that all the rice is coated with the olive oil. Season with salt and cracked pepper.
Add the hot water and reduce the heat to a low simmer. Cover and cook for 15-20 minutes, until the rice is cooked and all the water has absorbed.
Let it cool down. Place the rice in a serving dish and scatter the pomegranate seeds on top before serving.
©2012 Maria Benardis
If you enjoyed this Rice with saffron and pomegranate recipe then browse more Greek recipes, rice recipes, vegetarian recipes, greek radio recipes, easy recipes and our most popular hainanese chicken rice recipe.
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