Quick and Easy Saffron Rice Recipe – Festive and bright, with a gorgeous earthy, floral flavor, saffron rice is a special side dish. It’s amazing how simple ingredient variations can turn plain rice into something spectacular. 🤩
Saffron rice is sometimes just called yellow rice for the rich color the saffron imparts. It’s surprisingly simple to make, too. Besides the saffron, you’ll only need a few pantry staples.
This side dish can elevate a whole meal and transform it into something extraordinary. It’s a great way to spice up your weeknight meal routine. There’s no need for bland white rice when you have a little saffron in your pantry.
Where Does Saffron Rice Come From?
Saffron rice is a staple in Persian cooking, but cultures from Northern Africa to Southeast Asia put it in rice and other meals. This expensive spice is bright red and comes from the crocus flower. The dried strands, called threads, are actually the flower’s styles and stigma.
High-quality saffron lends a nuanced flavor that’s earthy and floral, making it great for both sweet and savory dishes. Good thing we only need a small amount.
Recipe Ingredients
- Saffron – About 8-10 saffron threads add aroma and flavor to this bright yellow rice. If you can’t find or afford it, replace it with a little turmeric. It won’t taste the same, but I won’t tell.
- Rice – Any long-grain white rice works in this recipe, but I find basmati rice’s delicate texture a perfect fit.
- Aromatics – Onion and garlic caramelized in olive oil add nuttiness to this spectacular rice.
- Chicken Broth – Chicken stock (or vegetable) soaks flavor into every grain of rice, making it extra savory. However, you can sub with water in a pinch, and the saffron will still shine. 💛
How to Make Saffron Rice
- Soak the Saffron – Add hot water to the saffron and let it soak for about 5 minutes. (Photo 1)
- Wash rice with cold water until the water runs clear, about 3-4 washes.
- Saute Aromatics – Heat oil in a pan and sauté the onions for about 2 minutes. Then add your garlic and sauté for another minute. (Photo 2)
- Assemble – Add rice to the pan and coat it with the oil, onion and garlic. Add the saffron water and the broth. (Photos 3-4)
- Cook – Stir, bring to a boil, stir one more time, and cover. Then, lower the heat and simmer for about 15 minutes. (Photo 5)
- Serve – Turn off the heat and let it rest, covered, for 10 minutes. Fluff rice with a fork and serve hot with your favorite proteins and veggies. Enjoy! (Photo 6)
Recipe Variations
- For more saffron flavor, use ½ teaspoon of saffron.
- Add ¼ cup of slivered almonds for a nuttier flavor.
- For more aromatic rice, add ½ teaspoon of ground cardamom.
- Enjoy saffron chicken and rice by adding shredded chicken to the pot.
- Making saffron rice in a rice cooker is super easy. Heat the broth to boiling and remove from the heat. Add the saffron, onion, and garlic. Stir well, pour it into the rice cooker, add the rinsed rice, and cook per the instructions.
Tips and Tricks
- Purchase good-quality saffron for ultra-flavorful and aromatic rice. The cheap stuff doesn’t pack a punch.
- Please don’t skip the first step. Grinding and soaking the saffron is called blooming. This vital step draws out its complex flavor and vibrant color.
- Rinse rice until the water runs clear. Removing excess starch combined with the final rest provides nice fluffy rice.
Make-Ahead Instructions
To make this dish ahead, cook and cool it completely, and store it in an airtight container. It lasts in the fridge for up to three days or in the freezer for up to three months. Reheat it when ready to serve.
Serving and Storage Instructions
Serve saffron rice steaming hot just as soon as it finishes resting. Bright garnishes like chopped parsley make for a pretty plating.
Refrigerate leftover rice in an airtight container for 3-5 days. Reheat it in the microwave or on the stovetop. I usually add a tablespoon or so of broth before reheating to prevent the rice from drying out.
What Goes With Saffron Rice
I love saffron rice with any protein and vegetable. For a Mediterranean feast, pair it with kofta kebabs and Mediterranean chickpea salad. Plus baklava for dessert, of course. 😉
More Gorgeous Rice Dishes to Try
- Coconut Jasmine Rice
- Charleston Red Rice
- Stick of Butter Rice
- Caribbean Rice and Beans
- Coconut Fried Rice
Saffron Rice
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Ingredients
- ¼ teaspoon (a pinch) saffron, ground (about 8-10 threads)
- ¼ cup (60ml) hot water
- 2 cups (390g) rice (basmati is my go-to)
- 2 tablespoons (30ml) cooking oil (olive oil is traditional)
- 1 small onion, minced (yellow or white)
- 1 clove garlic, minced
- 3 cups (710ml) low-sodium chicken broth, vegetable broth, or water
- salt to taste (adjust depending on the broth's sodium content)
Instructions
- Add hot water to the saffron and soak it for about 5 minutes.
- Wash rice with cold water until it runs clear; it takes 3-4 washes. Drain while you proceed to the next step.
- Add oil to a pan and sauté the onions for about 2 minutes. Add the garlic and sauté for another minute.
- Add drained rice to the pan and stir until coated with the oil, onion, and garlic.
- Pour in the saffron water and broth.
- Stir and bring to a boil. Lower the heat, stir once more, cover, and simmer for 15 minutes.
- Turn off the heat and let the rice rest covered for 10 minutes. Serve hot with your favorite protein and veggies.
Tips & Notes:
- High-quality saffron gives you a more aromatic rice.
- Grinding and soaking the saffron is called blooming. This step draws out its complex flavor and vibrant color.
- Rinse rice until the water runs clear. Removing excess starch combined with the final rest provides nice fluffy rice.
- Adding a few slivered almonds or pistachios adds nuttiness.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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