Saffron Rice Recipe

This Saffron Rice Recipe is simple and delicious. In this fragrant side dish, white basmati rice combined with sautéed onion, saffron infused water and broth simmers on your stove top until fluffy and golden. Yields 6 cups in about 45 minutes.

Saffron Rice Recipe

Saffron rice is a savory side dish and it couldn’t be easier to make!

It all starts with quality ingredients. Because this recipe is so simple you really want to focus on using ingredients that have the best flavor so this dish can really shine. Especially when it comes to saffron. Good, quality saffron should be about $15 to $20 or more and only use brands you trust to be authentic.

With that said, you don’t need a rice cooker to make saffron rice. However you definitely could! I prefer to make this in one saucepan because it’s easiest and uses less dishes.

Saffron Rice Recipe

Which is always what I strive for.

ingredients for Saffron Rice Recipe

To Make This Saffron Rice Recipe You Will Need:

  • quality saffron threads
  • hot water
  • extra virgin olive oil
  • yellow onion
  • white basmati rice
  • low-sodium chicken broth or vegetable broth
  • kosher salt

tin of saffron threads

What is Saffron?

Saffron are the styles from crocus flowers. Commonly called threads, these red thin threads are hand collected and then dried. Saffron is commonly used to add subtle flavor and /or a bright yellow color to your dish.

white basmati rice

What Type of Rice Should You Use To Make Saffron Rice?

White Basmati rice works best in this recipe. I would not recommend using long grain or brown rice, because the flavor and texture would not be the same.

grind a few small pinches of saffron

To start, add a small pinch of saffron to a mortar.

saffron ground to a powder

Use the pestle to grind the saffron into a powder.

cover with hot water

Pour in 1/4 cup of hot water.

add remaining saffron and let soak

Add a second small pinch of saffron the saffron/water and let soak.

saute yellow onion and olive oil with pinch of salt

Meanwhile add 2 tablespoons extra virgin olive oil, 3/4 cup finely chopped yellow onion and a pinch of kosher salt to a saucepan.

sauteed onions

Sauté over medium-low heat until soft and translucent.

rinse rice

While the onions are sautéing, rinse 2 cups of white basmati rice until the water runs clear.

stir rice in with onions and cook 3 minutes

Once the onions are tender, add the rinsed and drained rice. Cook 1 to 2 minutes, stirring often.

pour in saffron water

Pour the saffron water evenly over top of the rice and onion mixture.

add low sodium chicken stock

Pour in 3 cups stock or broth and season with 3/4 teaspoon kosher salt.

bring to a boil

Bring to a boil for 30 seconds. Stir and reduce the heat to low.

cover and cook 20 minutes

Cover and cook the rice for 20 minutes. After the 20 minutes, turn off the heat and leave pan covered and on the burner for an additional 10 minutes.

cooked safron

Then uncover the rice.

fluff saffron rice

Fluff.

Saffron Rice Recipe

And serve.

Saffron Rice Recipe

Serve as a side dish to chicken or seafood. Really anything you want.

Click Here for more rice side dish recipes!

Saffron Rice Recipe

Enjoy! And if you give this Saffron Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Saffron Rice Recipe

Saffron Rice Recipe

Print

Saffron Rice Recipe

This Saffron Rice Recipe is simple and delicious. In this fragrant side dish, white basmati rice combined with sautéed onion, saffron infused water and broth simmers on your stove top until fluffy and golden.

Yields 6 cups (serving 6 – 1/2 cup portions) in about 45 minutes.

Course Side Dishes
Cuisine Indian
Keyword basmati rice, rice, saffron
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 147kcal
Author Laurie McNamara

Ingredients

  • 2 pinches saffron threads
  • 1/4 cup hot water
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup yellow onion diced
  • 2 cups white basmati rice
  • 3 cups chicken stock
  • 3/4 teaspoon kosher salt more or less to taste

Instructions

  • Place a small pinch of saffron in a mortar and use the pestle to grind the saffron threads into powder. Add the second small pinch of saffron to the bowl and pour in 1/4 cup hot water and let soak for a few minutes.
  • Meanwhile add the oil and onion with a pinch of kosher salt to a saucepan. Sauté over medium-low heat until soft and translucent.
  • Meanwhile rinse the rice in a mesh sieve until the water runs clear.
  • Once the onions are tender, add the rinsed and drained rice. Cook 1 to 2 minutes, stirring often.
  • Pour the saffron water evenly over top of the rice. Pour in the chicken stock, season with salt, and bring to a boil (uncovered) for 30 seconds. Cover the pot, reduce the heat to low.

    Cook the rice for 20 minutes (covered).

  • Turn off the heat and leave pan covered for an additional 10 minutes.
  • Fluff with a fork before serving 1/2 cup per person or more if desired.

Nutrition

Calories: 147kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 166mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Slightly and respectfully adapted from Tori Avey.com