Saffron Rice

Learn to make Saffron Rice, a beautiful and savory side dish with saffron spice, onions and broth.

Prep Time           Cook Time
5 minutes            45 minutes


  • 2 pinches good quality saffron threads
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, minced (about 1/2 cup)
  • 2 cups white basmati rice
  • 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
  • 1 tsp salt


1- Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.

2- Add a second pinch of saffron threads to the mortar. Do not crush these threads.

3- Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.

4- Meanwhile, sort your basmati rice and rinse in a colander. Drain.

5- In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.

6- Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.

7- Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.

8- Add broth and salt to the pot. Bring to a boil.

9- Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.

10- Fluff the rice with a fork before serving.

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