Description
A fragrant and colorful saffron rice recipe that infuses basmati rice with aromatic saffron threads and warm spices. Perfect as a flavorful side dish for a variety of meals, this saffron rice is cooked on the stovetop for a tender and aromatic result, garnished with fresh herbs for an added burst of freshness.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups basmati rice (or long-grain white rice)
- 3 cups water (or chicken/vegetable broth)
- 1/4 teaspoon saffron threads
- 2 tablespoons hot water (for steeping the saffron)
- 2 tablespoons butter or olive oil
- 1 small onion (finely chopped, optional)
- 1 cinnamon stick (optional)
- 4 green cardamom pods (optional)
- 2 cloves (optional)
- Salt (to taste)
- Fresh parsley or cilantro (chopped, for garnish)
Instructions
- Steep the saffron: Place the saffron threads in 2 tablespoons of hot water and let them soak for 5-10 minutes. This releases the color and flavor into the liquid.
- Rinse the rice: Thoroughly rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
- Sauté onions and spices: In a pot, heat the butter or olive oil over medium heat. If using, add the finely chopped onion along with the cinnamon stick, cardamom pods, and cloves, and sauté until the onion is soft and translucent, and the spices are fragrant.
- Toast the rice: Add the rinsed rice to the pot with the sautéed onion and spices, stirring constantly to lightly toast the rice for 2-3 minutes. This enhances the nutty flavor of the rice.
- Add liquid and salt: Pour in the 3 cups of water or broth and season with salt to taste. Bring the mixture to a rolling boil over medium-high heat.
- Simmer with saffron: Stir in the saffron with its soaking liquid, then cover the pot and reduce the heat to low. Let it simmer gently for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Finish and garnish: Remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork to separate the grains. Sprinkle with freshly chopped parsley or cilantro before serving.
Notes
- If you prefer a vegetarian version, use vegetable broth or water in place of chicken broth.
- Adjust the salt according to your broth’s saltiness or personal preference.
- Rinsing the rice is essential for fluffy, non-sticky grains.
- The optional spices add aromatic complexity but can be omitted for a simpler dish.
- For a richer flavor, substitute butter with ghee if desired.
- Letting the rice rest covered after cooking improves texture and moisture distribution.
