This easy saffron rice recipe delivers fluffy long-grain rice infused with fragrant spices and a bold yellow color from real saffron.
Made with basmati rice, chicken broth, and the world’s most expensive spice, it’s a flavorful side dish that feels special without the fuss.
Trust me, once you taste fluffy rice with that rich saffron flavor, plain white rice just won’t cut it anymore.
Saffron rice has its roots in Persian cooking and Middle Eastern kitchens, where it’s treasured for its bright yellow color and complex flavor.
This fragrant side dish has made its way around the globe, landing a well-earned spot on dinner tables everywhere.
This saffron rice is rich, aromatic, and ridiculously easy to pull off with just a few key ingredients.
The vibrant color, fluffy texture, and subtle heat from fragrant spices make it a flavorful side dish that always impresses.
Skip the takeout and make it a dinner to remember! This saffron rice teams up perfectly with Chicken Tikka Masala, Homemade Naan Bread, and a cool spoonful of Raita Sauce to keep the spice in check.
Ingredients for Saffron Rice
Gather the ingredients needed to make our Saffron Rice recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
What is Saffron?
Saffron is a vibrant red spice made from the dried stigmas of the crocus flower, and yes, it really is the world’s most expensive spice. Each flower produces just three threads, and they’re all hand-harvested, which is why even a tiny amount feels like gold in your pantry.
We made this recipe with high-quality saffron threads, but you can use a pinch of saffron powder instead. It won’t be quite the same, but it’ll still bring that beautiful golden hue.
For a milder flavor, use 10-15 threads; for extra saffron flavor, use a full ½ to 1 teaspoon. For best results, let them steep in hot water or broth before cooking.
And if you love fragrant spices, try tossing in a cinnamon stick or bay leaf while the rice simmers.
How to Make Saffron Rice
Rinse 1 cup of basmati rice under cold running water until the water runs clear, then drain well using a fine mesh sieve. This helps to remove excess starch and prevents the rice from becoming sticky.
- In a small bowl, combine ½ teaspoon (or about 15-20 threads) of saffron with ½ cup of warm chicken broth.
- Let it steep for 15 minutes to make saffron water.
- Melt two tablespoons of unsalted butter in a large saucepan over medium heat.
- Add ½ cup of finely chopped sweet onion and sauté until soft and golden, about 3-4 minutes.
- Stir in a clove of minced garlic and cook for 60 seconds until fragrant.
- Add the drained rice to the pot and stir with a wooden spoon to coat every grain in buttery onion goodness.
- Toast the rice over medium heat for 1-2 minutes to enhance the natural flavor.
- Pour in the saffron-infused chicken broth and an extra ½ cup of water. Stir well to combine.
- Bring to a boil, then cover and reduce to low heat.
- Simmer for 15-20 minutes until the liquid is fully absorbed.
- Remove from heat and let it rest, covered, for 5 minutes – this helps with residual heat and fluffiness.
- Fluff the rice with a fork to separate the grains and serve warm for the best flavor and vibrant color.
Serve it at your next dinner party, holiday spread, or any night when plain rice just feels a little underdressed.
After one bite of this golden, fluffy, saffron-kissed goodness, you’ll start planning meals around the side dish.
Let the rice cool completely, then store it in an airtight container in the refrigerator for 3 – 4 days.
To reheat, add a little water to the rice and warm it on the stovetop over medium-low heat or in the microwave.
You can freeze saffron rice, but the texture may soften slightly. For best results, freeze in portions.
Recipe FAQ’s
Yes! Just rinse the rice, add all your ingredients to the rice cooker, and let it do its thing. The saffron flavor and vibrant color still come through beautifully.
We made this recipe with basmati rice for its long, separate grains and fragrant aroma, but jasmine rice or plain white rice will work in a pinch.
Absolutely. Vegetable broth or stock gives you that same saffron flavor while keeping the recipe vegetarian-friendly. You can also go full vegan by swapping the butter for plant-based oil or vegan butter.
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Saffron Rice
Ingredients
- 1 cup basmati rice
- 1 cup chicken broth
- ½ cup water
- 15 -20 saffron threads for a lighter flavor use 10 threads.
- 2 tablespoons unsalted butter
- ½ cup sweet onion finely chopped
- Salt to taste
Instructions
- Add the chicken broth to a bowl, then add 15 -20 saffron threads depending upon your taste preference. Let the broth sit for 15 minutes.*For a lighter saffron flavor, use 10 threads.
- Rinse 1 cup of basmati rice under cold running water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Drain the rice well.
- Add the butter to a medium-sized pot over medium heat, and let the butter melt.
- Add the finely chopped onions to the pan and sauté until they become translucent and slightly golden (3-4 minutes).
- Add the chopped garlic to the pan and cook until it becomes fragrant (60 seconds).
- Add the drained basmati rice to the pot and stir to combine the rice with the onions and garlic.
- Toast the rice for 1-2 minutes, stir as needed so it does not burn. This process brings out the natural flavor of the rice.
- Pour the chicken broth and water into the pot with the rice and stir well.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
- Simmer on low heat for about 15-20 minutes, or until all the water has been absorbed and the rice is tender.
- Remove the pot from heat and let it sit, covered, for about 5 minutes
- Then, gently fluff the rice using a fork to separate the grains. Transfer the saffron rice to a serving platter and enjoy.
Notes
- For a creamy version, use milk or coconut milk instead of water.
- If you prefer a more intense saffron flavor, increase the amount of saffron threads to 1 teaspoon.
- Add a pinch of ground cardamom or cinnamon for an extra layer of warmth and spice.
Wendy says
Wow… I love rice so I had to try this recipe. It was delicious. I am so glad I tried it. Looking forward to going through the site and picking out more recipes to try. Thank you.
Chef Dennis Littley says
You’re welcome and thanks for letting me know you enjoyed our saffron rice!