Ingredients

serves 8 to 10

　　3 cups basmati rice

　　5 1/2 cups water

　　1 tablespoon coarse salt

　　4 tablespoons extra-virgin olive oil

　　1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water

　　

Step 1

Rinse the rice well; drain in a colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all the liquid is absorbed, 15 to 20 minutes.

　　

Step 2

Drizzle the oil over the top of the rice; stir gently with a wooden spoon. Gently press the rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over the top of the pot; cover firmly, wrapping the sides of the towel around the top of the lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull the rice away from the side of the pan with a spatula—there should be a nice golden crust.

　　

Step 3

Remove from heat, remove the lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.

　　

Step 4

Remove the lid; invert carefully onto a serving plate. Serve warm, cut in wedges.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.