Mar 312 min read

Saffron Rice Recipe

Updated: Jun 15

Saffron rice, a vibrant and aromatic dish, is a culinary marvel that combines the delicate flavours of saffron with the nutty undertones of basmati rice. This elegant dish, often hailed as a symbol of luxury and opulence, is a testament to the rich history and tradition of Persian and Indian cuisine. Join me on a journey to explore the intricate flavours and vibrant hues of saffron rice in this blog recipe, where we delve into the art of creating this timeless delicacy.

Serves 4 people

Preparation time 15 minutes, 30 minutes for soaking, cooking time 30 minutes,

Recipe Difficulty level - Beginner-Friendly

"Yellow Saffron Rice" — Yellow Saffron Rice

Saffron rice recipe

You can add whole spices but we are trying to capture the fragrance of the saffron here - Steve

Ingredients:

1 cup of basmati or long grain rice
1 large pinch of saffron strands
¼ teaspoon of ground turmeric for that deep colour
1 and a half cups of water
1 tablespoon of butter
2 - 3 dried bay leaves
1 teaspoon Himalayan or Celtic sea salt

How to cook Saffron rice

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Step 1:

Wash the rice in cold water to wash out most of the starch and any impurities, then cover the rice with water and soak for 30 minutes, whilst you prep the rest of the ingredients. Once the rice has soaked rinse again.

Step 2:

Boil the kettle with fresh water, then measure out one and a half cups of water into a jug. Add the saffron strands to the water and allow them to infuse, imparting their rich flavour and vibrant colour into the liquid. This step is crucial in creating the distinct and aromatic essence that will elevate the saffron rice dish to new heights of culinary delight.

Step 3:

In a pan with a tight-fitting lid, melt the butter,turmeric along with the fragrant bay leaves, allowing their aroma to infuse into the butter. Next, add the rinsed and soaked rice, stirring to ensure each grain is coated with the butter.

Step 4:

Pour the saffron-infused water into the pan with the rice, along with the salt, and bring the mixture to a gentle boil for a minute or two, allowing the flavours to meld together. Give it one final good stir to ensure all ingredients are well combined.

Step 5:

Place the tight fitting lid and reduce the heat to the lowest level possible. Set a timer for 15 minutes, when the timer goes off remove the pan from the heat. Set another timer for 15 more minutes, try not to lift the lid during this cooking process.

Step 6:

Now remove the lid and using a fork gently lift the rice from the bottom of the pan to separate the grains removing the bay leaves. Garnish and serve.