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Front shot of saffron rice.
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4.53 from 17 votes

Saffron Rice

Learn how to make the best fragrant saffron rice recipe in 30 minutes. It's fluffy with golden vibrant color, making it a unique addition to your table. This Persian deliciousness is simple and made with a handful of ingredients.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: Persian
Servings: 4 servings
Calories: 242kcal

Ingredients

  • ¼ tsp ground saffron
  • 2 tbsp olive oil
  • 1 yellow onion finely diced
  • 1 cup basmati rice
  • 1 tsp kosher salt
  • 1 ½ cup water You can use chicken or vegetable broth as well

Instructions

  • Wash the rice 3-5 times to get rid of extra starch. Set aside. 
  • Bloom the saffron by sprinkling the ground saffron over the 2 ice cubes in a small bowl. 
  • Heat the olive oil in a small pot or a 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