0 from 6 votes
Persian Yellow Rice
Persian Yellow Rice is a flavorful, easy recipe and a must-have side dish. Fluffy rice cooked in saffron-chicken broth. Ready in 30 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 146 kcal
Course:
Dinner
Cuisine:
Middle Eastern , Persian
Ingredients
- 1/8 teaspoon ground saffron , about a pinch saffron threads
- 2 cups boiling water , divided
- 2 tablespoons butter
- 1 cup rice , rinsed
- 1 teaspoon kosher salt
- 1 teaspoon ground sumac
Instructions
- Steep the saffron in 1/2 cup boiling water or chicken broth.
- In a large Dutch oven, melt the butter over medium-high heat.
- Stir in the rice and salt.
- Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Pour the remaining 1 1/2 cups boiling broth (or water) along with the saffron-infused broth and stir.
- Cover immediately, reduce to low heat, and cook 20 minutes, or until all of the liquid is absorbed.
- Garnish with sumac to serve.
- Note: For best results, do not remove the lid while the rice is cooking.
Cup of Yum
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
Nutrition Information
Calories
146kcal
(7%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
426mg
(18%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
117IU
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 146
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 426mg | 18% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 117IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.