Fluffy Saffron Rice
Our saffron rice recipe turns out perfectly fluffy, flavorful, and aromatic, with a beautiful sunny yellow color. It’s easy to make and truly makes any meal special. I’m beyond excited to share this saffron rice recipe, which draws influences from Persian and Mediterranean cuisine. I love it with just about anything (really!). Think kabobs, falafel, stews, grilled meats, grilled chicken, seafood, and more! Thanks to stock, a bit of butter, and onion, the rice turns out incredibly flavorful. Thanks to our saffron and a tiny bit of turmeric, it has the most beautiful shade of yellow. I can’t wait for you to try it! For more rice recipes, see our cilantro lime rice or this coconut rice! Key Ingredients Rice: For the best, most aromatic results, use long-grain basmati rice. Regular long-grain rice will work, but basmati rice offers so much more flavor and aroma. Take note of my tips in our recipe for rinsing the rice. It makes a huge difference and guarantees that perfectly fluffy, non-sticky texture! I don’t recommend brown rice for this recipe. Saffron: You only need a small amount of saffron for this rice, which means you’ll be able to make this recipe on repeat (something I’m betting you will want to do once you try it!). Look for a good quality saffron (cheaper options don’t have the same flavor). It’s pricy, but worth the extra money. I used McCormick’s saffron in the photos, and it worked really well. Still, for the best quality and often better value, I highly recommend sourcing your saffron from reputable online spice vendors (I love World Spice and Burlap and Barrel) or ethnic markets rather than conventional grocery stores. Turmeric and Cardamom: A tiny bit of turmeric enhances the sunny yellow color, while a gently crushed cardamom pod adds another layer of warm, sweet aromatics. By gently crushed, I mean that the outside of the pod cracks, but the seeds inside stay inside. Butter and Onion: You can substitute olive oil if you’d prefer it, but I love the flavor of butter in this rice. You’ll melt it and then cook a handful of chopped onions in it until they smell sweet and turn soft. The onions add flavor and a little sweetness, which balances the savory, aromatic flavor of the saffron. That said, I’ve made this recipe without onions and still loved it. Stock: I typically use chicken stock or vegetable broth. In our recipe, we suggest tasting your stock before adding it to the rice to see if you need additional salt. Depending on your stock’s sodium content, you might need little to no extra salt. I aim for the stock to taste as well-seasoned as a delicious soup. Rice: For the best, most aromatic results, use long-grain basmati rice. Regular long-grain rice will work, but basmati rice offers so much more flavor and aroma. Take note of my tips in our recipe for rinsing the rice. It makes a huge difference and guarantees that perfectly fluffy, non-sticky texture! I don’t recommend brown rice for this recipe. Saffron: You only need a small amount of saffron for this rice, which means you’ll be able to make this recipe on repeat (something I’m betting you will want to do once you try it!). Look for a good quality saffron (cheaper options don’t have the same flavor). It’s pricy, but worth the extra money. I used McCormick’s saffron in the photos, and it worked really well. Still, for the best quality and often better value, I highly recommend sourcing your saffron from reputable online spice vendors (I love World Spice and Burlap and Barrel) or ethnic markets rather than conventional grocery stores. Turmeric and Cardamom: A tiny bit of turmeric enhances the sunny yellow color, while a gently crushed cardamom pod adds another layer of warm, sweet aromatics. By gently crushed, I mean that the outside of the pod cracks, but the seeds inside stay inside. Butter and Onion: You can substitute olive oil if you’d prefer it, but I love the flavor of butter in this rice. You’ll melt it and then cook a handful of chopped onions in it until they smell sweet and turn soft. The onions add flavor and a little sweetness, which balances the savory, aromatic flavor of the saffron. That said, I’ve made this recipe without onions and still loved it. Stock: I typically use chicken stock or vegetable broth. In our recipe, we suggest tasting your stock before adding it to the rice to see if you need additional salt. Depending on your stock’s sodium content, you might need little to no extra salt. I aim for the stock to taste as well-seasoned as a delicious soup. The trick to perfectly flavorful saffron rice is infusing your stock with saffron and spices before cooking. Bring your stock to a simmer, then pour it over gently crushed saffron threads, turmeric, and cardamom. This vital step also allows you to taste and adjust the stock with salt. I like the stock to taste as well-seasoned as a soup, so give it a taste and add more salt until the flavors really pop before cooking it with your rice. Fluffy Saffron Rice PREP 15 mins COOK 15 mins TOTAL 30 mins PREP 15 mins COOK 15 mins TOTAL 30 mins 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 1/4 teaspoon 1/8 teaspoon ground turmeric 1 cardamon pod, gently crushed 2 ¼ cups (530ml) chicken stock or vegetable broth 3 tablespoons (42g) butter 1/2 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. 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 1/2 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. 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 1/2 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 1/2 cup (recipe makes 5 cups) / Calories 155 / Total Fat 4.3g / Saturated Fat 2.4g / Cholesterol 10.8mg / Sodium 106.4mg / Carbohydrate 24.9g / Dietary Fiber 0.5g / Total Sugars 1.2g / Protein 3.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us