Saffron Rice

This Saffron Rice is surely going to add a pop of color and excitement to your meal. It’s delicately spiced and scented with saffron, one of the world’s most expensive spice.

Whether you are looking for a unique rice dish or simply want to swap your plain old boring basmati with something interesting, you got to try this. It’s delicious, easy to make and goes well in any meal.

Saffron is used across the world for several culinary purposes – to infuse an aroma, as a garnish and sometimes to color the foods. It is one of the key ingredients used in a Biryani, pilaf, halwa, puddings, ice cream and beverages.

What is Saffron Rice?

Saffron Rice is a traditional dish where rice grains are cooked with crushed saffron, butter/oil and few other fragrant spices. It is made in various cuisines and is a part of the special or celebratory meals.

The simplest version is to cook premium quality rice with some saffron strands and stock/broth. However my recipe uses a few more spices for extra aroma and taste. But the flavors are still mild, delicate and not overpowering. Not all spices go well with saffron and some of them can actually mute the original flavors of saffron.

My recipe uses sweet spices like cinnamon, nutmeg and cardamoms which enhance the floral aroma of saffron and basmati rice. I like to garnish the dish with toasted pistachios and sweet raisins, which are optional.

This Saffron Rice can be served with lentils, curries, kababs, koftas, grilled vegetables and a raita. At home I use this a lot to make rice bowls and it is always well received with a salad, raita and grilled sides. Here is what you need for this recipe.

Here are some sides to serve
Brown Lentils
Red Lentil Curry
Dal Makhani
Malai Kofta

Ingredients & Substitutes

• Rice – I use premium quality aged basmati rice. This kind of rice is less sticky, turns out fluffy and the grains are extra long. However you can also use regular basmati rice or Jasmine rice. Other kinds of less starchy rice also work.
• Saffron – Use premium quality saffron for the best aroma and color. Persian (Iranian), Kashmiri and Spanish saffron are considered to be some of the best in the world.
• Fats – This saffron rice is cooked in good quality butter/ghee or oil. The addition of fats enhance the color of the saffron and also add some flavor and moisture to the rice. Fats also prevent your rice from drying out too fast.
• Spices – I prefer to use fresh ground spices like cinnamon, cardamom and nutmeg for the best flavors. If you are using store bought, you may need to adjust the quantities. If you fancy whole spices you may also add a star anise, bay leaf, cloves & shahi jeera (Indian caraway) but the flavors would be different & more like a pilaf/ pulao.
• Ginger – A small amount of fresh ginger is used to enhance the flavors further. Avoid using dried for fresh because the flavors are different. Instead omit if you don’t have.
• liquid – I prefer the aroma of saffron and spices to shine through so I cook the dish in water rather than in stock or broth. But you may use if you want.
• Garnish – Toasted almonds, pistachios and sweet raisins go well as garnishes. Nuts add a crunch and raisins some sweetness. Pomegranate arils can also be used.

Photo Guide

How to make Saffron Rice (Stepwise Photos)

Preparation

1. Gather the ingredients required:

• 1 cup basmati rice (or jasmine rice, I use aged basmati)
• 1½ tablespoons unsalted butter or ghee or extra virgin olive oil
• ¼ teaspoon saffron stands (loosely measured)
• ½ teaspoon grated ginger (½ inch fresh root, peel & grate)
• ¼ teaspoon ground cardamom (green cardamom powder)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon nutmeg (or fine grated and crushed)
• To garnish (optional) ¼ cup toasted pistachios chopped & ¼ cup sweet raisins (or sultanas or pomegranate arils)

2. Add the saffron strands to a mortar pestle or a small bowl and crush them as fine as possible. (Storing your saffron in the refrigerator keeps them crisp and they get crushed well faster)

3. Rinse basmati rice well and drain the water completely.

Make Saffron Basmati Rice

4. Heat the butter in a saucepan, on a medium heat. Add the raisins and fry them until plump. Remove to a small plate, retaining most of the ghee in the pot.

5. Add rice to the pan and gently mix to coat the butter. Let toast on a high heat for 2 mins. Gently mix only once or twice and let toast for another 1 to 2 mins.

6. Add the crushed saffron, ginger and salt.

Amount of water/ broth/ stock

• aged premium basmati rice requires 2 cups water. (I use 2 cups)
• normal/new harvest basmati needs 1¼ to 1½ cups only. So start with lower amount and add more hot water as you cook, if required.
• Regular Jasmine rice requires 1 cup water and aged grains take up to 1¼ cups, per 1 cup of rice

7. Pour water and give a gentle mix. Taste test to adjust salt, it should be slightly salty. Bring water to a rolling boil on the highest heat. At this stage, if you feel the color of saffron is too light, you may add a bit more.

8. Reduce the heat to low. Cook covered until the water is absorbed and the rice is cooked through. Tip: If you use a small pot, there is a risk of overflowing. If you are unsure leave your rice spoon in the pot and partially cover the pot as the rice cooks.

9. It takes me about 13 to 15 mins but that may vary depending on your cookware and type/size of burner. Insert a spoon to the bottom to check and you should see no liquid.

10. Mix all the ground spices – cardamom, cinnamon and nutmeg. Sprinkle it all over the rice. Do not mix. Cover immediately and let rest for 10 mins.

11. Using a fork gently fluff up the rice, to mix the ground spices. Here is a closer look at how well the rice is done.

Garnish with toasted chopped pistachios and sweet raisins. If you want you may mix the raisins into the hot rice to keep them soft. Serve Saffron Rice hot with lentils, curry, kababs, koftas or grilled sides and a raita.

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