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 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.
Which is always what I strive for.
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
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.
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.
To start, add a small pinch of saffron to a mortar.
Use the pestle to grind the saffron into a powder.
Pour in 1/4 cup of hot water.
Add a second small pinch of saffron the saffron/water and let soak.
Meanwhile add 2 tablespoons extra virgin olive oil, 3/4 cup finely chopped yellow onion and a pinch of kosher salt to a saucepan.
Sauté over medium-low heat until soft and translucent.
While the onions are sautéing, rinse 2 cups of white basmati rice 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 and onion mixture.
Pour in 3 cups stock or broth and season with 3/4 teaspoon kosher salt.
Bring to a boil for 30 seconds. Stir and reduce the heat to low.
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.
Then uncover the rice.
Serve as a side dish to chicken or seafood. Really anything you want.
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Saffron Rice Recipe
- 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
- 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.
Slightly and respectfully adapted from Tori Avey.com
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