How To Make Saffron Rice
Master my recipe for fragrant saffron rice in just 30 minutes. It's fluffy with a stunning golden color, unlike so many other types of rice. This staple of Persian cuisine isn't hard to make, and well worth the effort!
Servings: 4 servings
Ingredients
- ¼ teaspoon Ground saffron
- 2 tablespoons Olive oil
- 1 Yellow onion finely diced
- 1 cup Basmati rice
- 1 teaspoon Kosher salt
- 1 ½ cups Water You can use chicken or vegetable broth as well
Instructions
- Wash the rice 3-5 times until the water runs clear. Set aside.
- Bloom the saffron by sprinkling the ground saffron over two ice cubes in a small bowl and let the ice melt. The liquid will be your bloomed saffron.
- Heat the olive oil in a small pot or saucepan over medium-high heat. Saute the onion until golden and translucent.
- Add in the rinsed rice and salt. Stir and add in the water. Bring to a simmer, cover and cook for 15 to 20 minutes until most of the water is absorbed.
- Uncover and pour in the bloomed saffron over the rice. Stir gently, cover, and cook for 10 to 15 minutes so the water is completely absorbed.
- Turn the heat off and let the rice sit covered for 10 minutes. Uncover and fluff using a fork.
Video
Notes
- You can serve this saffron rice with fesenjan, whole branzino or kofta kebab.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat.
Nutrition
Calories: 242kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.5mg