Saffron Rice is simple, fragrant, and full of flavor. The saffron gives it a beautiful golden color and a rich, slightly floral taste. It pairs perfectly with grilled meats, roasted veggies, or any dish that needs a little extra something.
Easy to make, yet impressive to serve!
Rice with saffron
We went to Spain a few years ago and the markets were filled with saffron. I was so amazed by the availability and brought home a few small containers with saffron.
This saffron rice has become a staple in our house. It's easy to make, has a beautiful color, and goes with almost any main dish. If you plan on having rice as a side dish, you'll want to make this saffron rice. It only takes a few minutes longer to make than plain white rice, and the results are worth it.
What is saffron
Saffron is a highly prized spice that comes from the dried stigmas of the crocus sativus flower, commonly known as the saffron crocus. It has a distinctive deep red color, a slightly floral and earthy aroma, and a complex flavor with hints of honey and hay.
Key Facts About Saffron:
Color: Dried saffron is red, but when added to food or liquid, it creates a yellow hue.
Most Expensive Spice: It is one of the most expensive spices in the world due to the labor-intensive harvesting process—each flower produces only three tiny saffron threads, and it takes around 75,000 flowers to yield just one pound of saffron. Don't let the price frighten you. You just need a small pinch in this recipe!
Culinary Uses: Saffron is widely used in Mediterranean, Middle Eastern, and Indian cuisine, adding color and flavor to paella, risotto, bouillabaisse, and Persian rice dishes.
Ingredients for rice with saffron
- Jasmine Rice - Jasmine rice is a white, long-grain rice that is slightly fragrant. You can also use basmati rice.
- Saffron -There's no substitute here. You'll need a pinch (12-15 strands) of saffron.
- Onion - Finely chopped white onion.
- Garlic - Adds a touch of flavor.
- Broth - I use chicken broth. You can also use a veggie broth if you want a vegetarian version.
Step-by-step directions
- Crumble the saffron with your fingertips or by using a mortar and pestle.
- Place crumbled saffron in hot water and let sit for 5-10 minutes so the flavors come out.
- Rinse your rice until the water runs clear. Drain well.
- Sautee onions until soft.
- Add garlic and cook for 30 seconds.
- Add rinsed rice until well coated with the oil.
- Add saffron and soaking water to the rice. Stir well.
- Add broth and salt. Stir together.
- Bring to a boil. Give one more stir. Place lid on pan and lower heat so the rice is at a simmer.
- Cook for 12-15 minutes until all the liquid has been absorbed.
- Leave the lid on, but heat off for 10 minutes.
- Fluff rice with a fork and serve hot.
Recipe tips
- Bloom the saffron – Steep saffron threads in warm water for 5-10 minutes before adding to the rice. This helps release the color and flavor. Add both the soaking liquid and the saffron threads to the rice.
- Rinse the rice – Wash the rice until the water runs clear to remove excess starch and keep the grains fluffy.
- Toast for extra flavor – Sauté the rice in the oil before adding the broth helps enhance its nutty taste.
- Let it rest – After cooking, let the rice sit covered for a few minutes, then fluff with a fork for the best texture.
Frequently asked questions
Saffron needs to be properly bloomed to release its full flavor. Steep the threads in warm water or broth for at least 5-10 minutes before adding them to the rice. Don’t forget to add a bit of salt to enhance the taste.
Yes! Ground saffron is more concentrated, so use it sparingly. Bloom in warm water before adding to the rice.
Yes! Cook the rice, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to keep it moist and fluffy.
The vibrant yellow color of saffron rice comes from saffron threads. When steeped in warm liquid, saffron releases this pigment, infusing the rice with its signature golden hue. The longer the saffron steeps, the deeper the color!
More delicious rice dishes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dishes!
Saffron Rice Recipe
Ingredients
- 1 pinch saffron strands (10-12 strands)
- 1 cup Jasmine rice
- 2 tablespoons olive oil
- ½ cup onions (finely diced)
- ½ teaspoon garlic (minced)
- 1½ cups broth (chicken or vegetable)
- ¼ teaspoon salt
Instructions
- Crumble the saffron with your fingertips or by using a mortar and pestle. Place crumbled saffron in hot water and let sit for 5-10 minutes so the flavors come out. I like to include 2-3 long strands in with the crumbled strands.1 pinch saffron strands
- Rinse rice well until the water runs clear. Drain well.1 cup Jasmine rice
- Heat oil in a heavy duty pot. When shimmering, add the onions. Sautee until soft. Add garlic and cook for 30 seconds.2 tablespoons olive oil, ½ cup onions, ½ teaspoon garlic
- Add rinsed rice until well coated with the oil. Stir in saffron along with the soaking water to the rice. Stir well.
- Add broth and salt. Stir together. Bring to a boil. Give one more stir. Place lid on pan and lower heat so the rice is at a simmer. Cook for 12-15 minutes until all the liquid has been absorbed.1½ cups broth, ¼ teaspoon salt
- Leave lid on, but heat off for 10 minutes. Fluff rice with a fork and serve hot.
Notes
- Bloom the saffron – Steep saffron threads in warm water for 10 minutes before adding to the rice. This helps release the color and flavor. Add both the soaking liquid and the saffron threads to the rice.
- Rinse the rice – Wash the rice until the water runs clear to remove excess starch and keep the grains fluffy.
- Toast for extra flavor – Sauté the rice in the oil before adding the broth helps enhance its nutty taste.
- Let it rest – After cooking, let the rice sit covered for a few minutes, then fluff with a fork for the best texture.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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