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Saffron Rice

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This Saffron Rice is a fragrant, tender, and fluffy side dish that adds a vibrant golden hue and aromatic flavor to any meal. Made with cumin, turmeric, and saffron, this rice is the perfect accompaniment to Middle Eastern, South Asian, or any other meal you’re preparing. It’s quick to make, beautifully aromatic, and will impress anyone you serve it to.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

1 cup raw white basmati rice

1 tablespoon butter

1 tablespoon oil

½ cup diced yellow onion

3 garlic cloves, minced

½ – ¾ teaspoon cumin powder (adjust to your preference)

½ teaspoon turmeric powder

⅛ teaspoon white sugar

⅛ teaspoon saffron threads

1½ cups low-sodium chicken broth

½ teaspoon kosher salt (adjust as needed)

Instructions

  1. 1. Soak and Rinse the Rice:
  2. In a bowl, soak the rice in cold water for 20 minutes. Rinse thoroughly under cold water until it runs clear, then drain well and set aside.
  3. 2. Prepare the Saffron:
  4. Crush the saffron threads with a pestle and mix with ¼ cup of hot water. Let it soak for 10 minutes to release its flavor and color.
  5. 3. Sauté the Vegetables:
  6. In a saucepan, heat butter and oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
  7. 4. Add Rice and Spices:
  8. Add the rice to the saucepan and cook for 2 minutes. Then, add cumin, turmeric, salt, sugar, and the saffron liquid (including the water). Stir everything together for a few seconds.
  9. 5. Cook the Rice:
  10. Add the chicken broth to the pan and bring it to a boil over medium-high heat. Once boiling, reduce the heat and continue boiling until small holes appear with steam coming through the rice and the water level reduces to almost the rice level.
  11. 6. Simmer and Steam:
  12. Cover the pot and reduce the heat to low. Let it cook for 10 minutes, then remove from heat and let it sit, covered, for another 10 minutes to steam.
  13. 7. Fluff and Serve:
  14. Fluff the rice with a fork, garnish with fresh cilantro (optional), and serve hot.

Notes

  • Instant Pot Version: Use a 1:1 liquid-to-rice ratio and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes.
  • Vegan Version: Substitute butter with coconut oil for a vegan-friendly option.
  • Citrus Twist: Add the zest of one lemon or lime for a refreshing citrus flavor.

Find it online: https://cookingwithsarah.com/saffron-rice/