This is a lovely rice and potato side dish that pairs well with most any main dish.  Here we had it with Air Fryer Tandoori Chicken.

3/4 cup basmati rice, well rinsed, set aside in the sieve to dry

3 medium organic Yukon gold potatoes, or 1 1/2 cups, peeled, diced to 1 inch size, rinsed, dry with paper towel

1 small shallot sliced

1/4 tsp. saffron, or a good sized pinch

salt and pepper to taste

1-2 Tblsp. Olive Oil

1 1/2 cups chicken bone broth

minced fresh chives

Heat up a dutch oven with a good drizzle of Olive oil on medium low heat - make sure it comes to temperature at least 5 minutes.

Add the potatoes, season with salt and pepper and saute about 8 minutes, then remove to a bowl.

Add another drizzle of Olive oil to the pan, then the shallots and saute 2 minutes.  Add the saffron and continue to saute 2 minutes.  Add the rice and saute about 4 minutes, then poor in the chicken bone broth stirring well.  Raise the heat to medium high to bring to a good simmer, then lid on lower the heat to minimum, stirring with a fork until it is a light simmer.  Simmer for 18-20 min. lid on, then take off the heat and let sit for 5 minutes.  Fluff rice and potatoes with a fork, sprinkle on the minced chives.