Go Back
+ servings
A closer shot of a serving of Saffron Rice in a bowl.
Print Recipe
5 from 1 vote

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)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Asian
Servings: 3
Calories: 235kcal
Author: Neriz


  • 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)


  • 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.



  • 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.


Calories: 235kcal