Saffron Rice

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.

Course Side

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 535kcal

Author Imma

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.

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.

Nutrition