Saffron Rice
30 min
|
easy
Recipe by Eunice
Introduction
Fluffy, golden, and properly seasoned, this saffron rice blooms the saffron then simmers basmati in chicken broth and butter for big aroma with zero fuss.
It is a simple pilaf-style side that loves weeknight chicken or grilled fish but looks dinner-party fancy, and optional bay leaf and cinnamon add cozy, restaurant warmth because bland rice is not happening on my watch.
Ingredients (6 servings)
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Ingredients
- 1½ cups long-grain basmati rice long-grain basmati rice 0.42 lb
- 2¼ cups chicken broth chicken broth 18 fl oz
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- ½ tsp salt salt
- 1 small pinch saffron threads (about ⅛ tsp) saffron threads 0 oz
- 2 Tbsp hot water (for blooming saffron) water
- 1 bay leaf (optional, for extra flavor) bay leaves 0.01 oz
- 1 cinnamon stick (optional, for extra flavor) cinnamon sticks 0.05 oz
How to Make Saffron Rice
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Rinse and drain the rice
Place the basmati in a fine mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear.
Drain very well so the ratio stays tight.
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Optional soak for long, elegant grains
For extra length and a lighter texture, soak the rinsed rice in cool water for 20 minutes, then drain thoroughly.
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Bloom the saffron
Lightly crush the saffron between your fingers or with a pinch of salt in a mortar, then pour the 2 tablespoons hot water over it and steep 10 minutes.
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Warm the pot and toast the rice
Melt the butter in a medium heavy pot over medium heat.
Add the rice and stir for 1 to 2 minutes until the grains look glossy and smell nutty, adding the bay leaf and cinnamon stick if using.
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Season and add liquids
Stir in the chicken broth, saffron water, and salt, then taste the liquid with a spoon to confirm seasoning, remembering broth salt levels vary.
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Bring to a boil, then simmer
Bring the pot to a steady boil, give one final stir to release any sticking grains, then cover tightly and reduce heat to low.
Simmer gently for 15 minutes without lifting the lid.
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Rest off heat
Turn off the heat and let the rice stand covered for 10 minutes so the steam finishes the cook and the grains set.
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Fluff and serve
Remove the bay leaf and cinnamon stick, then fluff with a fork using light, lifting motions.
Let a breath of steam escape for one minute, then plate and serve.
Substitutions
- Chicken broth -> Vegetable broth
- Use equal parts high-quality vegetable broth to keep the dish vegetarian while preserving the golden color and delicate aroma, and choose a broth with mushrooms or roasted veggies for deeper savoriness.
- Butter -> Extra virgin olive oil
- Swap 1 tablespoon butter for 1 tablespoon olive oil for a dairy-free version that stays silky, adding a peppery, fruity note that plays well with saffron and cinnamon.
- Saffron threads -> 1/4 teaspoon ground turmeric
- Turmeric delivers a vibrant yellow hue and a warm earthiness that complements the spices, though it will not mimic saffron’s floral honey aroma; for a fun twist, infuse the oil with a little annatto to layer in gentle nuttiness and color.
Tips
- Rinse until nearly clear for separate grains
- Excess surface starch is the enemy of fluffy rice, so keep rinsing until the water is only slightly cloudy and then drain like you mean it.
- Grind saffron before blooming
- Crushing the threads releases more pigment and aroma into the hot water, giving you that rich gold color without using more saffron.
- Use a heavy pot with a tight lid
- A thick-bottomed pot prevents scorching while a tight lid traps steam, which is your best friend for even cooking.
- Season the cooking liquid like a light soup
- Taste the broth after adding salt and saffron water, because perfectly seasoned liquid means perfectly seasoned rice.
- Hands off once covered
- Do not lift the lid during the simmer or the rest, because every peek dumps steam and steals tenderness from the grains.
- Want extra aroma
- Drop the bay leaf and cinnamon stick in with the rice for a subtle, savory perfume, then remove before fluffing for a clean finish.
Nutrition Facts *
| Energy | 105 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 3 | g |
| Carbohydrates | 16 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice turned mushy. What went wrong?
- Too much water, not draining after rinsing, or stirring after it starts simmering can all cause mushy rice; measure the 1 to 1.5 rice to liquid ratio precisely, drain thoroughly, and stop stirring once you put the lid on.
- The rice is undercooked or there is liquid left after cooking.
- Your heat was likely too low or the lid leaked steam; keep the simmer gentle but active and make sure the lid fits snugly, then add 2 tablespoons hot water, cover, and cook 3 to 5 minutes more.
- The color is pale and the saffron aroma is faint.
- Crush and bloom the saffron longer in hot water, and make sure the threads are fresh and aromatic; old saffron loses punch and gives less color.
- Can I make this in a rice cooker or Instant Pot?
- Yes, use the same ratios with rinsed rice, bloom the saffron, and add everything to the cooker; for Instant Pot, cook on High Pressure for 4 minutes with a 10 minute natural release.
- Can I double the recipe?
- Yes, keep the same ratio and use a wider pot so steam circulates evenly, and add 1 to 2 extra minutes to the covered simmer if needed, then rest as directed.
- How do I reheat without drying the rice?
- Sprinkle a tablespoon or two of water over the rice, cover, and warm gently on the stovetop or in the microwave until steamy, then fluff again.
Serving Suggestions
Golden saffron rice loves a squeeze of lemon, a scatter of toasted almonds or pistachios, or a handful of peas for sweet pops of color.
Pair it with garlicky yogurt chicken, grilled salmon, or spiced roasted vegetables, and if you are feeling bold, crisp a layer on the bottom for a tahdig-style treat that brings crunch to every bite.
More pairings:
Reviews
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Lauren K.: Came out slightly bland even with saffron powder 😅 might have been stored too long though
: Thanks for sharing, Lauren! Using fresher saffron or adding a bay leaf or cinnamon next time can help boost the aroma and flavor.
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