Saffron Rice
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
12 servings
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Calories
159 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Saffron Rice
Description
Saffron Rice is prepared by first grinding half of the saffron threads into powder and soaking all the threads in hot water to release their flavor and color. Basmati rice is rinsed and then sautéed with finely minced onions that are cooked until very soft and beginning to caramelize, which adds a natural sweetness to the dish. The yellow saffron infusion is poured over the rice, followed by stock and salt, bringing richness and nuanced flavor. The rice cooks covered on low heat until all liquid is absorbed and grains are tender yet separate, showcasing saffron's characteristic bright gold color and aromatic presence.
This rice serves well as a complimentary side, pairing notably with chicken, fish, or vegetable dishes needing a subtle, fragrant starch. The use of good quality saffron is important, as less expensive varieties or imitations provide less flavor and aroma.
The recipe yields about six cups of cooked rice and suggests a serving portion of half a cup.
Ingredients
- 1/4 teaspoon saffron threads good quality
- 1/4 cup water hot
- 2 tablespoons extra virgin olive oil
- 3/4 cup yellow onion minced
- 2 cups white Basmati rice
- 3 cups chicken stock if using vegetable stock, choose a golden colored stock such as "no chicken" broth, or vegetable stock
- 3/4 teaspoon salt (if using a low sodium stock, adjust salt to 1 tsp)
Instructions
- Take 1/8 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.Add the other 1/8 tsp saffron threads to the mortar. Do not crush these remaining threads.
- Pour 1/4 cup of hot water into the mortar. Let all of the saffron soak for 5 minutes. This will open up the flavor of the spice.
- Meanwhile, sort your basmati rice and rinse in a colander. Drain.In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.
- Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
- Pour the yellow soaked saffron liquid evenly across the top of the rice.
- Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Bring back to a boil for 30 seconds.
- Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
- Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.
Notes
- Use good quality saffron; inexpensive imitations lack flavor and aroma, while true saffron offers potent seasoning.
- The recipe makes about 6 cups of cooked rice; serving size is approximately half a cup per person.
- If using low sodium stock, adjust salt levels accordingly to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 233mg | 10% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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