Saffron Rice Recipe

This saffron rice recipe features fragrant basmati rice cooked with saffron, garlic, and onions. Easy to make, golden in color, and perfect as a side for chicken, lamb, or seafood dishes. Ideal for Mediterranean and Middle Eastern meals.

Ingredients

• 10 saffron strands (or 1/8 tsp ground saffron)
• 1 cup basmati rice
• 2 Tbsp extra virgin olive oil
• 1 small yellow or white onion, finely diced
• 1 garlic clove, crushed or minced
• 1 1/2 cups vegetable broth, chicken broth, or water
• 1 bay leaf
• Zest of 1 small lime
• Kosher salt, to taste

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Instructions

1. Bloom the Saffron:
Grind saffron threads in a spice grinder or mortar and pestle. Mix 1/8 tsp of ground saffron with 3 Tbsp water and set aside to bloom. This releases color and flavor.

2. Rinse the Rice:
Place rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch for fluffy rice.

3. Sauté Aromatics:
In a medium saucepan over medium-high heat, heat olive oil until shimmering. Add diced onion and cook until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.

4. Toast Rice and Add Saffron:
Add the rinsed rice to the saucepan and toss to coat in the onion and garlic mixture. Stir in the bloomed saffron liquid until evenly combined.

5. Add Broth and Cook:
Pour in the broth or water, add the bay leaf and lime zest, and season with kosher salt if needed. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, until the rice absorbs the liquid.

6. Finish and Serve:
Turn off the heat and let the rice sit, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, and serve.

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Why You’ll Love This Recipe

This saffron rice is fragrant, golden, and full of vibrant flavor. It’s a simple yet elegant side dish that pairs beautifully with Mediterranean, Middle Eastern, or Indian-inspired meals.

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Tips

• Rinsing the rice prevents clumping and keeps grains separate.
• Blooming saffron enhances its color and aroma.
• Use a tight-fitting lid for even cooking and moisture retention.
• Fluff gently with a fork to avoid breaking grains.

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Variations and Substitutions

• Broth Swap: Use chicken, vegetable, or beef broth for different flavor profiles.
• Add-ins: Toss in toasted nuts, raisins, or peas for extra texture.
• Citrus Twist: Substitute lime zest with lemon zest for a slightly different flavor.
• Vegan Option: Use vegetable broth and olive oil for a fully plant-based version.

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FAQs

Can I use long-grain rice instead of basmati?
Yes, but cooking times may vary slightly. Adjust liquid and check for doneness.

Can saffron rice be made ahead of time?
Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.

Why is my rice sticky?
Under-rinsing the rice or lifting the lid while cooking can cause stickiness. Always rinse and cook covered.

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Serving

Serve saffron rice alongside grilled meats, stews, or roasted vegetables. It works as a base for curries, kebabs, or seafood dishes.

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Suggestions

• Garnish with toasted almonds or pine nuts for a festive touch.
• Drizzle with a little olive oil or butter before serving for extra richness.
• Pair with roasted chicken or lamb for an elegant main course.