This tasty, colorful, easy side dish works wonders with so many main courses! Ready in under 30 minutes, this saffron basmati rice is made with very simple ingredients, for big flavor.
Whether you are looking for rice recipes to pair with curries, simple grilled salmon or chicken, or mixed vegetables, this saffron rice is the answer.
With saffron, little goes a long way - and how much a pinch of these strands brings to the dish!
Simply soak the saffron threads in a little warm water, so that they can release their full flavor and color.
Once you sautee the onions and toast the rice, all that is left to do is add the cooking liquid and saffron water to the pan. Cook the rice following the absorption method, and after resting for 10 minutes, you are ready to savor it.
Serve saffron rice pilaf while still hot, and enjoy how such a simple dish can please a crowd.
💎 Why This Recipe Works
- This delicious saffron rice pilaf is ready in under 30 minutes, using very simple ingredients and steps.
- It's so tasty! Saffron offers a sweet, aromatic note that complements the onions and white rice. I will share how both saffron threads and powder can be used. If you like saffron powder, try this saffron mushroom risotto too - it's a complete meal and pure perfection!
- This saffron rice recipe is extremely versatile! It pairs wonderfully with proteins, vegetables, curries, and stews. Don't confuse this with the yellow rice recipe, which uses turmeric.
🛒 Ingredients
- Rice: Long-grain rice is the best option for pilaf! For this recipe, I used white basmati rice, which requires 1.5 cups of water for each cup of rice. Should you wish to use Jasmine rice instead, you will need only 1.25 cups of water. Read more about it on How To Cook Jasmine Rice on the stove. This recipe won't work for brown rice, as it requires more water and has a longer cooking time.
- Saffron: If you are using saffron pistils (threads), you will require about 15 for this recipe. On the other hand, if you have the powdered one, you will need about half a bag (a bag usually contains 0.10g).
- Onion: Any color you like, also pearl onions and shallots work well.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Butter: I used lightly salted butter for this recipe, however, you can substitute it with extra virgin olive oil or vegetable oil too. This will make the recipe vegan.
- Broth: While I used plain water to cook the rice, you can use broth or stock instead. As you want the saffron to be the star of the dish, I suggest opting for vegetable broth or chicken broth, as the beef option will be overpowering. Use less salt if using instead of water. You can check out my lemon rice pilaf to see how to use broth instead.
👩🏻🍳 How to Make Saffron Rice Pilaf
- Soak the saffron in warm water. [Picture 1]
- Melt the butter and saute the onions until soft and translucent. [Picture 2]
- Toast the rice until it changes color and its edges become translucent. [Picture 3]
- Add the water and the saffron water. [Picture 4]
- Let the rice cook, then rest it for 10 minutes with the lid on. [Picture 5]
- Fluff your rice with a fork and serve it. Enjoy! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Soak saffron threads in warm water or broth for 5-10 minutes to release its color and flavor before adding it to the rice.
While saffron has a unique flavor, you can use turmeric or paprika for color, but the taste will be different. Turmeric powder will offer a much stronger color to the dish.
Long-grain rice, such as Basmati or Jasmine, is preferred for its ability to stay separate and fluffy when cooked. You can check our guide on types of long-grain rice too!
To store, cool the cooked rice to room temperature. Refrigerate it in an airtight container for up to 4 days. You can freeze it in freezer-safe containers for up to 3 months. To reheat, thaw the saffron rice in the refrigerator overnight, then reheat it on the stove or in the microwave. You may need to add a splash of broth or water.
💡 Expert Tips and Tricks
- Toast the Rice Grains: Toasting the rice will ensure the grains don't clump together. By doing it well, you won't even need to rinse the rice - which I haven't done, and the result is perfect. This will also bring out the nutty flavor!
- Saffron: If using threads or pistils, you can crush them with a mortar and pestle. This will help bring out even more the color of the spice. It is not a mandatory step, and I suggest if you prefer crushed saffron, you purchase the powder instead, as it can be quite tricky to take it out of the mortar.
- Add Herbs: Finish with fresh herbs like fresh parsley, cilantro, or dill just before serving to add a burst of freshness and color contrast.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Saffron Rice Pilaf
Ingredients
- 1 cup Basmati Rice or other long grain rice
- 15-18 Saffron Threads or half a bag of powdered saffron
- 2 tablespoon Butter
- 1 Onion Finely Chopped
- 1.5 cups Water or broth, or stock
- Salt to Taste
Instructions
- Soak the saffron in a bowl with 3 tablespoons of warm mater (in addition to the one mentioned in the ingredients list). This will allow it to fully release its flavor and color.
- Melt the butter in a heavy bottomed pan over medium heat. As soon as it is warm, add the chopped onions and a pinch of salt.
- Sautee the onions, mixing frequently, and cook them until they become soft and translucent.
- Next, increase the heat to high and add the raw rice. Mix well, and toast it until it changes color and its edges become translucent too. This process will take a another 3-5 minutes.
- Now, add the room temperature water and the saffron water. Mix well once more.
- Immediately, cover the pan with a tight fitting lid and bring to a boil. As soon as the it boils, reduce the heat to low. If necessary, move the pan to the small hob, as you want the cooking liquid to gently simmer, not boil. Cook the rice for 10 minutes.
- Once done, switch the heat off, and allow the rice to rest while still covered for a further 10 minutes. Do not remove the lid or mix the rice just yet!
- After resting, fluff your rice with a fork.
- Your saffron rice pilaf is now ready to be served - enjoy!
Leave a Comment