Saffron Rice

Introduction

You guys, I know that saffron is not everyone’s cup of tea due to its, let’s say, exotic flavor.

But trust me, I’ve been eating saffron with rice since 1992 (👵🏻 Nonna made a mean saffron risotto), and it’s one of my favorite combinations for a quick and easy side dish to use instead of plain basmati rice or pita bread.

The complex but delicate flavor of saffron rice pairs especially well with Mediterranean and Middle Eastern recipes.

You’ll love it with our vegetable tagine and Moroccan chickpea stew. Or try it with a Middle Eastern spinach stew or hearty lentil stew 🤤.

To make it, saffron threads or powder are soaked (bloomed) in hot water and then used to infuse a beautiful golden color and aroma to the rice.

The result is a gentle and aromatic rice with floral notes that will remind you of freshly harvested honey.

Ingredients

• Basmati rice: we recommend white basmati rice. It cooks in 10 minutes, and it is commonly used in this recipe.

• Saffron: you can use saffron threads or saffron powder. Both work exceptionally well.

• Extra virgin olive oil: to sauté the onion and toast the rice grains. You can substitute butter for a richer flavor.

• Onion: white or yellow onions are best. Substitute shallot for onion.

• Vegetable broth: you can substitute water for broth, although the final dish might need more salt if you do so.

• Bay leaves: for aroma. They are optional, but they add a nice depth of flavor to the rice.

• Salt

Instructions

Start by soaking the saffron threads or saffron powder in a small bowl with 4 tablespoons of hot water. Set aside. Chop the onion very finely.

Heat the olive oil in a medium-sized pot. Add the chopped onion and sauté for 4 minutes or until soft and shiny but not browned.

Add the basmati rice and toast it for 1 minute with the onion while stirring.

Pour in the saffron and its soaking liquid, vegetable broth, bay leaves, and salt.

Stir well, bring to a boil, then lower the heat. Cover with a lid and let it simmer gently for 10 to 12 minutes.

Remove from the heat and let it steam, covered, for 5 minutes.

Discard bay leaves, fluff up with a fork, and enjoy. It’s delicious with a squeeze of lime or lemon juice.

Serving ideas

Saffron rice is excellent, with most dishes from Mediterranean, North African, and Middle Eastern cuisines and some dishes from Indian cuisine.

It goes well with vegetables, meats, and fish, especially if those ingredients are either stewed, roasted, or grilled.

If Louise and I had to pick one dish to pair it with, we would choose a Moroccan vegetable tagine. Its delicate sweetness (thanks to the dates) pairs perfectly with the saffron rice.

Other great recommendations are Moroccan chickpea stew, Moroccan carrot salad, and whole roasted cauliflower.

It’s also great with spinach stew, chickpea stew, vegetable stew, and lentil stew.

Tips

• If using saffron threads, there is no need to grind them. You can soak them and use them whole.
• Rinsing the rice is unnecessary because supermarket rice is already clean, and basmati rice doesn’t contain enough starch to make the rice sticky.
• Toasting the rice increases its aroma. It also firms up the external starch so the grains keep their shape.
• Adjust salt depending on your vegetable broth. If your broth is salted, you’ll need less salt in the rice.

Storage

Keep saffron rice in an airtight container in the refrigerator for 4 days or freeze for 3 months.

Reheat for a few seconds in the microwave.

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