Saffron is a spice that is harvested from the stigma of the crocus plant, and is considered to be the most expensive spice in the world. Before you quickly turn the page, you should know that a little goes a long way and when you start pricing out what you’ll actually use, you’ll find that it’s not nearly that costly. It has a sublime flavor and will turn your dish bright yellow. You should buy it from a specialty retailer; if you purchase it from a local supermarket, you’re going to get a lesser quality product and one that has likely been sitting on the shelves for too long.
1/2 cup butter
2 small shallots, chopped
1 teaspoon saffron threads, crushed
3 cups white rice
5 cups chicken broth
2 cups frozen peas, defrosted
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Melt the butter in a skillet over medium heat. Add the shallots and saffron and cook until shallots are soft, about 3 minutes. Add them to the slow cooker pot.
Add the rice and broth and stir to combine. Cover and cook on high for 2 hours, until the rice is tender and the broth is absorbed. Just before serving, stir in the peas.
Serve warm from your slow cooker.
