Saffron Rice with Tomatoes and Fresh Oregano Recipe

Saffron Rice with Tomatoes and Fresh Oregano Recipe

  • 1 pinch saffron
  • 2 tablespoons coarse salt, plus more to taste
  • 1 1/2 cups jasmine or long-grain white rice
  • 3 tablespoons unsalted butter, room temperature
  • 2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
  • Freshly ground pepper
  • 6 sprigs fresh oregano, leaves picked from stem
  1. Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain rice well.
  2. Place rice in a serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano leaves. Serve immediately.
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