Steamy, filling and very aromatic, Persian Saffron Rice is mainly prepared using plain Basmati rice, caramelised onions and saffron strands. It is a savoury dish with a pleasant yellow colour that is sure to pep up your party menu as well. Here is how to make Saffron Rice.
What is Saffron Rice?
It is a soothing rice based accompaniment that is prominently made in Persian cuisine. The long grain basmati rice is flavoured with saffron strands and cooked in a vegetable or chicken broth to lend a fabulous flavour and aroma to the resulting dish.
Tips to make best Saffron Yellow Rice
Use the best quality Saffron. saffron is a very expensive ingredients and a lot of people sell fake Saffron which looks exactly like the real one but the flavour is no match. Make sure to buy Saffron from a trusted source.
Use Long Grain Basmati Rice to make this recipe. The flavour and texture of this rice is unmatchable.
You can also use brown rice to make Saffron Brown Rice. It will be healthier but the taste will be definitely not like when made with basmati rice.
Cook the rice on very low heat and tightly covered. It will make sure the resulting rice is fluffy and nicely cooked.
You can also cook Saffron Rice in a rice cooker if you wish to.
Saffron Rice Recipe Step By Step
Heat butter in a pan.
Once the butter is hot, add the rice and saute it for a minute.
Add vegetable broth, saffron and salt to taste.
Cover the pan and cook the rice on low heat for 15-20 minutes until the liquid is absorbed and the rice is cooked.
Remove the pan from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
Garnish with caramelised onions.
Saffron Rice
Persian Saffron Rice
Steamy, filling and very aromatic, Saffron Rice is mainly prepared using plain Basmati rice, caramelised onions and saffron strands.
Ingredients
- 2 cups Long Grain Basmati Rice
- 2 tbsp Butter
- 4 cups Vegetable Broth
- 2 pinch Saffron
- 1/2 tsp Salt
- 1/2 cup Caramelised Onion
Instructions
Wash the rice nicely. and drain the water.
Heat butter in a pan.
Once the butter is hot, add the rice and saute it for a minute.
Add broth, saffron and salt to taste.
Cover the pan and cook the rice on low heat for 15-20 minutes until the liquid is absorbed and the rice is cooked.
Remove the pan from heat and let it rest for 5 minutes.
Fluff the rice gently with a fork.
Garnish with caramelised onions.
Serve with any gravy.
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