Rice: Saffron

This Saffron Rice Recipe is simple and satisfying. 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 method is so simple you genuinely want to focus on using ingredients that have the go-to flavor so this dish can genuinely 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 certainly could! I prefer for this in one saucepan because it’s most unfussy and uses less dishes.

Which is always what I strive for.

To cook this Saffron Rice Recipe Set out:

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

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 works dependable in this method. 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.

Fluff.

And serve.

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

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

Slightly and respectfully adapted from Tori Avey.com