Our saffron rice recipe results in perfectly fluffy, flavorful, and aromatic rice, with a lovely sunny yellow hue. It’s simple to prepare and truly elevates any meal.
I’m thrilled to share this saffron rice recipe, inspired by Persian and Mediterranean cuisines. It pairs well with a wide range of dishes, including kabobs, falafel, stews, grilled meats, chicken, seafood, and more!
The rice gains incredible flavor from stock, butter, and onion. The saffron and a hint of turmeric contribute to its beautiful yellow color. I can’t wait for you to give it a try! Check out our cilantro lime rice or coconut rice for more delicious rice recipes.
Key Ingredients
- Rice: Opt for long-grain basmati rice for the best, most aromatic results. While regular long-grain rice works, basmati rice offers enhanced flavor and aroma. Rinsing the rice as per our instructions is crucial for achieving a perfectly fluffy, non-sticky texture. Brown rice is not recommended for this recipe.
- Saffron: A small amount of high-quality saffron is all you need for this recipe. Look for reputable sources for the best flavor. I used McCormick’s saffron in the photos, but sourcing saffron from specialty spice vendors or ethnic markets is recommended for superior quality and value.
- Turmeric and Cardamom: A touch of turmeric enhances the yellow color, while a gently crushed cardamom pod adds another layer of warm, sweet aromatics.
- Butter and Onion: While olive oil can be substituted, butter adds a delightful flavor to the rice. Cooking chopped onions in the butter until soft and fragrant enhances the overall taste of the dish. The onions provide a hint of sweetness that complements the savory saffron flavor.
- Stock: Chicken stock or vegetable broth are recommended. Taste your stock before adding it to the rice to adjust for saltiness. Aim for a well-seasoned stock, similar to a delicious soup.
Infusing your stock with saffron and spices before cooking is key to achieving flavorful saffron rice. Simmer the stock, then pour it over gently crushed saffron threads, turmeric, and cardamom. This step allows you to adjust the stock for saltiness and ensures a flavorful outcome.
I prefer the stock to be well-seasoned, similar to soup, so taste it and adjust the salt accordingly before cooking the rice.
Fluffy Saffron Rice
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PREP
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COOK
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TOTAL
This aromatic, sunshine-yellow saffron rice transforms any dinner into something truly special. Saffron is pricy, but we’ll only use a little of it to make this gorgeous rice. With influences of Persian cuisine and the Mediterranean, I love it on the side of kabobs, falafel, grilled meats, chicken, fish, curries, stews, and more. It’s especially delicious with this Greek marinated chicken, grilled swordfish, or this garlic caper baked salmon.
Makes 5 cups rice
You Will Need
1 ½ cups (280g) long-grain basmati rice
2 pinches of saffron threads, rounded ¼ teaspoon
⅛ teaspoon ground turmeric
1 cardamon pod, gently crushed
2 ¼ cups (530ml) chicken stock or vegetable broth
3 tablespoons (42g) butter
½ cup finely chopped onion, half a medium onion
Salt, as needed
Directions
1Rinse and drain the rice: Place the dry rice in a bowl and rinse under cold running water, swirling it with your hand. Drain the cloudy water. Repeat this rinsing and draining process 4 to 5 times or until the water you drain off is completely clear. Transfer the rinsed rice into a colander and allow it to drain completely while you prepare the stock.
2Prepare the spices: In a separate glass, metal, or ceramic bowl, add the turmeric and cardamom (turmeric and saffron can stain more porous materials, such as plastic). Rub the saffron threads gently between your fingers, breaking them up slightly into small bits (you’re looking for small pieces, not fine powder). Add the broken saffron threads to the bowl with the other spices.
3Heat and infuse the stock: In a medium saucepan, bring the stock to a simmer over medium heat. When it’s simmering, pour the hot stock into the bowl with the turmeric, cardamom, and saffron. Taste, and then add salt as needed. You want the broth to taste well-seasoned so that your rice turns out well. Season until the broth tastes like a well-seasoned soup.
4Cook the onions: Using the same saucepan in which you heated the stock, melt the butter over medium heat. Add the onions to the melted butter and cook, stirring occasionally, until they become soft, translucent, and smell sweet, about 5 minutes.
5Toast the rice: Add the drained rice to the saucepan, then toast it, stirring continuously to prevent sticking, for 1 to 2 minutes. Pour in the saffron-infused stock from the bowl, making sure to scrape all the spices from the bowl.
6Make saffron rice: Bring the stock and rice mixture to a boil, and then reduce the heat to the lowest possible setting (a very gentle simmer). Cover the saucepan tightly with a lid and cook, covered, for 15 minutes without lifting the lid. After 15 minutes, remove the pan from the heat, but do not lift the lid. Let it stand (still covered) for an additional 10 minutes. When the rice is done, use a fork to fluff the rice gently. Serve.
Adam and Joanne’s Tips
- Chicken stock: Depending on the stock you choose, you may need additional salt for seasoning the rice. I like to taste the saffron-infused broth and like it to taste as well seasoned as soup. I usually add ½ to 1 teaspoon of salt with low-sodium stock, and often leave salt out all together when using seasoned stock (like when made from a bouillon paste or cube).
- Vegetarian and vegan substitutions: Use vegetable broth and substitute the butter for plant-based butter or olive oil.
- If the rice is still slightly hard in the center: If after testing the rice, it’s not tender in the middle, put the lid back on the saucepan and continue cooking over low heat for an additional 5 minutes.
- If the rice looks too dry but is not fully cooked: Scatter a tablespoon or two of extra water over the rice before returning it to the heat. Put the lid back on the saucepan and continue cooking over low heat for an additional 5 minutes.
- Storing: Leftover saffron rice lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months (thaw overnight in the refrigerator).
- Reheating: Reheat in the microwave or over low heat in a pan with water or broth, stirring until warm.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
About ½ cup (recipe makes 5 cups)
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Calories
155
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Total Fat
4.3g
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Saturated Fat
2.4g
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Cholesterol
10.8mg
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Sodium
106.4mg
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Carbohydrate
24.9g
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Dietary Fiber
0.5g
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Total Sugars
1.2g
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Protein
3.5g
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