Try the world’s most expensive spice in a budget-friendly side dish.
Saffron rice is one of those dishes that you try once, not realizing what it is, and then never stop thinking about it! I remember so vividly my first bowl of saffron rice. It was glowing yellow, had a delightfully earthy-sweet flavor, and every bite was warm, light, and aromatic.
To determine how much a pinch of saffron is, follow these guidelines: a small pinch usually equals about twenty threads, a medium pinch is about thirty-five threads, and a large pinch is about fifty threads. Err on the light side so as to not overpower the dish. It goes without saying, but making saffron rice yourself is not even a little bit like the yellow-colored rice found in boxes in the grocery store!
Perfect for pairing with curries, grilled veggies, or even a simple roasted chicken, this recipe is a no-fuss, no-fail crowd-pleaser. The best part? You don’t need to be a master chef to pull it off, and this golden delight comes together in under thirty minutes with minimal prep. Fancy doesn’t have to mean fussy!
Is Saffron Rice Healthy?
Saffron rice isn’t just delicious; it’s pretty darn good for you, too. Basmati rice has a lower glycemic index compared to other types of rice, which means it’s a better choice for keeping blood sugar levels steady. Meanwhile, saffron, though used sparingly, can add anti-inflammatory properties.
Want to lighten things up? Swap the olive oil for a spritz of nonstick cooking spray, or replace some or all of the rice with riced cauliflower for a lower-carb twist. Using low-sodium vegetable broth instead of regular broth can also help keep your sodium intake in check without sacrificing flavor.
What is Saffron?
These tiny threads are the hand-picked stigmas of the crocus flower. Harvesting saffron is labor-intensive, which is why it’s one of the most expensive spices in the world. Persian jeweled rice and Spanish paella are two iconic dishes that owe their signature golden hue to saffron, and you’ll also find it in Italian risotto alla milanese and Indian biryanis.
But how do you know you’re buying quality saffron? In a word, it’s expensive. But you only need a little bit of it to impart a lot of flavor and aroma! The fake stuff is usually lacking in flavor, or it will have a metallic taste.
Look for fine and evenly sized threads with a deep red color, and a dry and brittle texture. Moisture or flexibility are not a good thing. Longer, deeper red strands are much more expensive than shorter and more yellow strands. While saffron won’t expire, it will lose its optimum freshness if exposed to heat, dampness, direct light, or oxygen.
How to Make Ahead and Store
To store, transfer the rice to an airtight container and refrigerate as quickly as you can after cooking, and it will stay fresh for up to 4 days. For longer storage, freeze it in a freezer-safe bag or container for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of broth or water to prevent drying out.
Serving Suggestions
Saffron rice is a tasty side dish I usually pair with simple protein, like this Poached Fish or this Grilled Moroccan Chicken. I’m a fan of fusion cuisine, and preparing foods inspired by different traditions and areas of the world, so I sometimes serve this saffron rice with a Cucumber Avocado Salad, some Bok Choy, and some Grilled Salmon Tostadas. On days when I want to keep things simple, you can never go wrong with serving saffron rice with a Vegetable Curry or this Thai Pumpkin Curry.
Ingredients
- 1 cup basmati rice
- 1 pinch saffron threads roughly 20 to 30 threads
- 2 tablespoons warm water
- 1 tablespoon olive oil
- 1 1/2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
- Rinse basmati rice in a strainer or fine mesh sieve under cold water until the water runs clear. This is an important step to remove excess starch and create fluffy rice.
- In a small bowl, steep the saffron threads in the warm water for 5 minutes to release their flavor and color. You should be able to submerge your finger in the water, otherwise it is too hot.
- Heat a medium saucepan over medium heat. Add olive oil, then once hot, add the rinsed rice and sauté for 2 minutes.
- Add vegetable broth, salt, and the saffron water, and bring to a gentle boil.
- When boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice stand, covered, for 5 minutes. Then, fluff with a fork before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
My family loved this!
So glad to hear! Thanks for reading.