Saffron Rice

I love me some rice. When I got married and started being in charge of my own kitchen, I really wanted to master many rice variations and I am really happy with my progress. I have been using a variety of types of rice as well as different methods and ingredients in the way I cook it.

I love rice on the side of foods like fajitas and enchiladas so when I make my chicken gyros, I felt like it needed a side item. Rice is my go-to and this saffron rice did the trick. It is very subtle in flavor and complements the bold spices of the gyro marinade. It allows the gyros to be the hero of the meal while providing a filling side to complete the meal. So if you are looking for a new side to toss into your food rotation then this is worth trying.

SAFFRON RICE

Saffron rice is simple and easy to make and the main ingredients are saffron and rice of course. The saffron adds a beautiful golden color and an earthy yet sweet and floral flavor. Many variations of saffron rice can be found in South Asian and Mediterranean countries. The recipe can be as simple as just adding saffron when cooking the rice or can include celery, peas, pistachios, or other nuts, lemon juice, parsley, raisins, and many other additions. This recipe is a simple yet delicious saffron rice dish with peas that will be the perfect addition to your dinner table.

Let’s talk about the ingredients …

Ingredients and Substitutions:

Saffron – I will only say this once… USE REAL SAFFRON. Saffron is the most expensive spice in the world due to the amount of physical labor required to harvest the saffron threads and get it to the final stage to be consumer-ready. It is also has a very unique flavor that is earthy yet sweet and floral. But don’t let the price scare you, because you only need a little. When you buy them, you will get saffron threads that can be used to garnish the rice after it is cooked if you want to spare a few for that. If you are using it to cook, then grinding the threads into a powder and steeping them in hot water will bring out the flavor, aroma, and color. You can steep for about 10 minutes or so but the longer you do this, the more that flavor will be released. If you are paying a high price for this spice then you definitely want to get the most of out it.

Rice – I use basmati rice for this recipe but you can use any white rice you like such as Jasmine or long-grain white rice. Brown rice is not ideal so steer clear of that.

Chicken Stock – Since this is such a simple recipe I truly feel that adding chicken stock really makes this rice delicious. You can also use vegetable stock or just plain water if you like.

Garlic – I like to add about 4-5 cloves but you can add more or less to suit your taste. If you don’t love the bold flavor of garlic then try elephant garlic. It is milder but still really yummy.

Butter – This can be substituted for olive oil. It will let you cook the garlic to bring out the aroma and flavor and also cook the rice a bit.

Peas – I love adding peas for the pops of color but you can leave this out of change it up by adding celery, raisins, pistachios, or whatever you like.

Salt – For seasoning of course. The amount of salt you use is up to you but the amount used here will be just enough salt to season the rice.

Where to buy SAFFRON

With the world at our fingertips, you can buy saffron online and some grocery stores will carry them but you can always find saffron at your local Indian grocer. You typically won’t find it on the shelves but if you go to the counter and ask they will give it to you. It is a tiny jar and due to the high prices, they can be easily shoplifted so they keep it behind the counter.

How much does Saffron cost?

Saffron costs upward of anywhere between $500 – $1500 per pound, depending on the grade and other factors. But when cooking with it, you only need a little. One gram can be used to make this recipe 3-4 times. You can find 1 gram of real saffron for somewhere between $8 -$15. So it’s still affordable since you only need about $2 – $4 worth to make 8 servings.

Print Recipe

Saffron Rice

Cuisine: Indian, Mediterranean Courses: Rice, Sides

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 10 min Total Time 40 mins Servings: 8 Best Season: Suitable throughout the year

Description

A subtle yet flavorful rice that will complement any dish and add variety to your table. Take a staple food and switch it up with this beautiful saffron rice.

Ingredients

Servings

• 1/2 teaspoon saffron threads (crushed)
• 1/4 cup hot water
• 3 tablespoons butter
• 4 cloves garlic (grated, puree)
• 2 cups basmati rice
• 1 1/2 cup sweet peas (fresh, canned, frozen)
• 4 cups chicken stock
• 1 teaspoon salt

Instructions

1. In a small bowl or cup, add crushed saffron threads to hot water and stir. Set aside to steep.

2. Heat a pot with a tight-fitting lid on medium-high, heat the pan and add butter.

3. When melted, add garlic and saute for 30 seconds to 1 minute making sure not to burn the garlic.

4. Add the rice and stir to coat all of the rice in the butter. 

5. When the rice starts to become opaque, add peas, steeped saffron, stock and salt. Stir to combine

6. Cover with a tight-fitting lid, reduce the heat to medium, and cook for 20 minutes or until all the liquid is absorbed.

7. Turn off the heat and allow the rice to sit covered for at least 10 minutes but ideally 20 minutes to yield fluffy, loose rice.

8. Remove cover and fluff with a fork. Enjoy!

Note

• If you don't have a pot with a tight-fitting lid, you can cover the pot tightly with foil, then set the lid on top.
• Do not open the pot anytime before the 10 minutes. It will remove steam and slow down the cooking. Be patient.
• You can use jasmine or long-grain white rice if you choose.
• Fresh, canned, or frozen peas are all okay.
• This can be made in advance and stored in the fridge for 2-3 days or you can freeze for 1 month.