Here’s another one to add to your array of quick side dishes! Saffron Rice is easy to prepare, delightfully yummy and ready in less than thirty minutes!

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Don’t get me wrong, I love plain white rice. However, when it comes to grilled or stir-fried meat, this is hands-down my favorite rice side dish.

Full disclosure: My husband thinks that I use way too much saffron in all my saffron recipes, so feel free to adjust the amount as per your preference.

Do not worry about which type of saffron to use.

You can use either saffron threads or saffron powder for this flavored rice recipe.

HOW TO MAKE SAFFRON RICE

WHAT TYPE OF RICE IS BEST SUITED FOR THIS SAFFRON RICE RECIPE?

I’ve tried both jasmine and basmati rice numerous times for this recipe and I have to say, I’m on the basmati team for this one. 🙂

I feel basmati rice stays firmer and fluffier, and easier to handle.

I rarely end up with mushy rice when I use basmati for this saffron recipe.

HOW TO USE SAFFRON FOR THIS SAFFRON BASMATI RICE

Regardless if you are using saffron threads or saffron powder, you have to mix them with some of the heated stock first.

This helps in releasing more of their flavor, than just adding them directly into the pan.

When I am using saffron threads, I use a mortar and pestle to grind them first. Then, I mix them with the hot stock.

If you want to see threads of saffron in your rice, do not grind all of them. Leave some threads intact.

TIPS ON PREPARING THIS SAFFRON RICE RECIPE –

Use white onions if you can. They will completely take on the color of the saffron.
Chop the onions as fine as you can. They should disappear in the rice (like when you make risotto).
Vegetable stock is ok, but I personally feel that extra fat in the stock makes the rice tastier. If you want less fat, go for chicken stock instead – which is what I normally use.

WHAT TO SERVE WITH SAFFRON BASMATI RICE?

My preference? Any dish that does not have a TON of sauce.

Having said that, I have seen some friends who love to pour the sauce of their main dish on a serving of saffron rice.

I just feel like this will completely overpower the taste of saffron in the rice – it being a very subtle flavor and all.

The easiest way to find out? Try pairing it with your favorite mains and decide for yourself!

FOR OTHER SAFFRON RECIPES, CHECK OUT MY OTHER POSTS –

OF IF YOU’RE LOOKING FOR MORE SIDE DISH RECIPES, YOU MIGHT ALSO LIKE –

Lastly, this post was initially published on 22^ndof Feb 2017. But since I’m adding videos to my old posts, I decided to change the images as well. No change done in the recipe though. 🙂

Saffron Rice

Here’s another one to add to your collection of quick side dishes! Saffron Rice is easy to prepare, delightfully yummy and ready in less than thirty minutes! (VIDEO ABOVE)

5 from 1 vote

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Course: Side Dish

Cuisine: Asian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 235kcal

Author: Neriz

Ingredients

▢ 1 and 1/2 tsp extra virgin olive oil
▢ 1 small white onion, finely sliced
▢ 1 cup basmati rice
▢ 1 pinch saffron threads
▢ 1 and 3/4 cup chicken or vegetable stock
▢ salt to season
▢ 1 tbsp parsley, chopped (optional)

Instructions

Heat up the stock in a pan and bring to a simmer.
Use a pestle and mortar to grind the saffron threads into a fine powder. Get a tablespoon of the simmering stock and put in a cup with the powdered saffron. Set aside.
Rinse the basmati rice as per package instructions.
Heat up a pan and pour the olive oil. Add the finely sliced onions and cook until soft.
Add the rinsed basmati rice and stir to combine. Pour the stock and the saffron that has been set aside.
Bring to a boil. Season with salt and gently mix the rice with a fork (I find that this makes them fluffier when cooked).
Lower the heat to low and wait for all the water to be absorbed and the rice to be cooked. Mine normally takes around 15 minutes.
Turn off the heat and use a fork gently (again) to separate the rice.
Leave covered for 2 to 3 minutes
Serve with chopped parsley, if desired.

Notes

Try to use white/yellow onions if you can, and chop them as fine as you can. Light colored ones disappear more in the rice.
You can use vegetable stock, if you prefer.

Nutrition