Saffron Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
2523 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Saffron Rice
Description
Saffron Rice starts by grinding saffron threads into powder and blooming them in water to maximize the spice’s color and aroma. Basmati rice is rinsed to remove excess starch, preventing clumping during cooking. Onion and garlic are sautéed in olive oil until translucent and fragrant, then the rice is added to toast lightly, infusing it with onion flavor.
The bloomed saffron liquid is stirred in, followed by vegetable or chicken broth and a bay leaf for depth. The rice cooks in this seasoned broth absorbing the saffron’s subtle flavor and vibrant color. Lime zest is added at the end to introduce a fresh, citrus note that complements the savory elements. Salt is adjusted depending on broth saltiness.
Rinsing the rice and careful toasting of aromatics contribute to a fluffy, well-separated grain with complex flavor layers. This saffron rice can serve as a side for a variety of dishes needing a fragrant, colorful accompaniment.
Ingredients
- 10 saffron ground or 1/8 teaspoon ground saffron, strands
- 1 cup basmati rice
- 2 tablespoons extra virgin olive oil
- 1 onion finely diced, small, yellow or white
- 1 garlic crushed or minced, clove
- 1 1/2 cups vegetable broth chicken broth, or water
- 1 bay leaf
- 1 lime zested, small
- kosher salt
Instructions
- Grind and bloom the saffron: Add the saffron threads to a spice grinder or mortar and pestle. Grind the strands into a fine powder. Mix 1/8 teaspoon of the ground saffron with 3 tablespoons of water. This process is called blooming and will draw the color and complex flavor from the spice far more effectively than using the strands. Set aside to bloom.
- Rinse the rice: Put the rice in a fine mesh strainer and rinse with cold water until the water runs clear.
- Sauté the aromatics: In a medium saucepan set over medium-high heat, add the olive oil. When the oil shimmers, add the diced onion. Cook, stirring, until the onion softens and turns translucent. Add the crushed garlic and stir until the aroma is released, about 30 seconds.
- Toast the rice and add the bloomed saffron: Add the rice to the pot with the onions and the garlic and toss until it is well coated in the onion mixture. Add the bloomed saffron liquid and stir until everything is well mixed.
- Add the broth and bring to a boil: Add the broth or water, bay leaf, and lime zest. If you’re using water or low sodium broth, season with a good pinch of kosher salt. Give the mixture a stir, then bring the water to a boil. Once boiling, turn the heat to low and cover the pot. Cook until the rice has absorbed the water, about 15 to 20 minutes.
- Finish and serve: Turn the heat off. Leave the rice, covered and undisturbed, for 5 more minutes. Remove the bay leaf, fluff the rice with a fork and serve.
Notes
- Rinsing the rice thoroughly is essential for a fluffy final texture.
- Adjust salt based on whether using low-sodium broth or water for cooking the rice.
- When zesting the lime, avoid including the white pith to prevent bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2523 kcal
% Daily Value*
| Calories | 252.3kcal | 13% |
| Carbohydrates | 42.7g | 14% |
| Protein | 3.8g | 8% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 5.2g | 26% |
| Sodium | 356.5mg | 15% |
| Potassium | 113.7mg | 2% |
| Fiber | 1.6g | 6% |
| Sugar | 2.3g | 5% |
| Vitamin A | 198.3IU | 4% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 26.4mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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