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 Recipe.
What is Saffron Rice?
Saffron rice is basically rice cooked with saffron. It is very flavourful and yellow in colour due to the generous use of saffron to make it.
There are many variations of it and different regions make it in different ways. India has saffron or zafrani rice which is sometimes made sweet and sometimes savoury. The Indian version is served with rich curries like butter chicken or malai chicken an dis mostly made using long grain basmati rice.
The Trinidad Saffron Rice is caribbean style preparation where rice is cooked with coconut oil, veggies and raisins. The saffron they refer to is not the spice saffron, but the colour saffron as the rice is tinted yellow from turmeric powder.
then there is Italian Saffron Rice which has lots of Parmesan Cheese in it and Spanish saffron Rice with tomatoes and bell peppers.
Persian or middle eastern version 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.
This Persian Saffron Rice is
- Easy To make
- Comes together in less than 30 minutes.
- Festive
- Pretty
- Gluten Free
What to serve Saffron rice with?
You can serve this saffron Rice as a side dish with any gravy, sautéed vegetables or kabos or grilled chicken. Any Middle Eastern flavour main course can be paired with this rice.
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.
For a more profound saffron flavour, you can soak the saffron in 1 tbsp warm water for 5-6 hours.
Use Long Grain Basmati Rice to make this recipe. The flavour and texture of this rice is unmatchable.
Make sure to rinse the rice to get fluffiest cooked rice.
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. Also if using brown rice, the cooking time and amount of water used will be slightly more than white rice.
Jasmine rice works well in this recipe too. Treat it just like basmati rice.
The amount of liquid used to cook the rice should be accurate. If it’s more, the rice will turn out mushy and if it’s less, it will burn.
Cook the rice on very low heat and tightly covered. It will make sure the resulting rice is fluffy and nicely cooked.
Do not disturb the rice while cooking. Do not open the lid otherwise the steam will escape and rice will not cook properly.
You can also cook Saffron Rice in a rice cooker if you wish to.
You can make saffron rice with peas too.
This rice can be cooked in an instant pot as well.
You can check out the process to make browned onion here.
How to make Persian Saffron Rice in Rice Cooker?
Add all the ingredients in the pot of the rice cooker and close the lid. Cook until rice is done and all the liquid is absorbed.
How to make Cauliflower Saffron Rice?
To make a healthier version of this rice, you can replace the rice grains with cauliflower rice which basically is grated cauliflower. To make Cauliflower Saffron Rice, reduce the amount of broth to 2 tbsp and make a stir fry kind of rice using the below mentioned ingredients and recipe.
How to make Chicken Saffron Rice?
To make saffron rice with chicken, saute the chicken pieces until browned from both the sides in butter and then add the rice and the remaining ingredients.
You can make this rice with lamb, fish or shrimp too.
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How to cook Saffron Rice 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 Recipe
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.
Recipe Notes
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.
For a more profound saffron flavour, you can soak the saffron in 1 tbsp warm water for 5-6 hours.
Use Long Grain Basmati Rice to make this recipe. The flavour and texture of this rice is unmatchable.
Make sure to rinse the rice to get fluffiest cooked rice.
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. Also if using brown rice, the cooking time and amount of water used will be slightly more than white rice.
Jasmine rice works well in this recipe too. Treat it just like basmati rice.
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PRANITA DESHPANDE
Fantastic recipe. Its steps are so easy & simple.
Neha Mathur
Thnx
Joycelyn
Do you not bring your sauteed rice to a boil first, before covering with lid and turning heat down to simmer for 15-20mins? Sorry if my question might sound odd but that’s how I’ve always cooked my basmati rice on the stovetop, as in, bring rice and water and seasoning if using to boil, cover, turn heat down to simmer for 15-20mins. so am wondered how the/your recipe rice would cook properly being left on low heat throughout the cooking process for the same amount of time?
thank you
Neha Mathur
I follow the exact steps that I have mentioned. Do try it once.