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Saffron Rice Recipe

Saffron Rice Recipe

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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 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12 servings
Calories 147
Author Laurie McNamara


  • 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.


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