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
Keyword basmati rice, rice, saffron
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
Author Laurie McNamara
2tablespoonsextra virgin olive oil
2cupswhite basmati rice
3/4teaspoonkosher saltmore 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.