Saffron Rice

Fluffy and buttery flavour!


  • 1/4 tsp good quality saffron threads
  • 1/4 c hot water
  • 2 tbsp olive oil
  • 3/4 c finely chopped onion
  • 2 c white basmati rice (no substitutes)
  • 3 c chicken or vegetable stock
  • 1 tsp salt


  • Put saffron threads in a spice mortar.  Grind them until powdery.
  • Add hot water to mortar.  Let the saffron soak for 5 min.
  • Rince basmati rice in a collander.
  • In a lg pot, heat the olive oil.  Add the onion and saute’ for about 10 min., stirring frequently. Onion will start to carmelize.
  • Add rinced rice to pot and saute’ for another minute.
  • Pour the saffron mixture into the rice.
  • Add the stock and salt to the pot and bring to a boil.
  • Cover the pot and reduce heat to low.  Let the rice cook for 20 minutes
  • Turn off the heat but keep the pot covered and continue to let the rice steam for 10 minutes longer.
  • Fluff the rice before serving.

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