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Saffron rice with chicken kabobs in the background.

Saffron Rice

Tressa Jamil
Made with long-grain basmati rice and fragrant saffron threads, saffron rice boasts a vibrant yellow color with a unique and delicious flavor.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Persian
Servings 6 Servings
Calories 266 kcal
Equipment
Ingredients
  
  • 2 cups basmati rice
  • 2 cups water
  • 1 teaspoon kosher salt
  • 2-3 green cardamom pods
  • 1 teaspoon saffron stems
  • 2 tablespoon boiling water or milk
  • 3 tablespoons butter, cut into tabs
Instructions
 
  • Wash the rice until the water runs clear.
  • Add the rice to a bowl and cover it with water to soak for at least 30 minutes.
  • While waiting on the rice, gently break the stems using a spoon or mortar and pestle. Next, add them to a small bowl with boiling water or milk. Stir and let it stand for 5 minutes.
  • Combine the water, cardamom pods, and salt in a saucepan and let it come to a boil over medium heat.
  • Add the rice and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender for 10-15 minutes.
  • Open the lid and pour the reserved saffron mixture over the rice in a circular motion. Cover and cook on low for 3 minutes.
  • Remove the rice from heat and layer the tabs of butter overtop the rice. Cover with the lid and set it aside to steam for 5 minutes before serving. Use a fork to fluff the rice, and enjoy!
Notes
Cooking Tips:
  • Rinse the rice under cold water until the water runs clear; this helps to remove excess starch and prevent the rice from sticking.
  • Soak the rice in cold water for at least 30 minutes to an hour to soften the rice and reduce the cooking time.
  • While the rice is cooking, I like to wrap the lid with a towel to create even more of a seal.
  • Once the rice cooks, remove the pan from heat and let it rest for 10 minutes with butter; this allows the rice to absorb any remaining liquid and become fluffy.
  • Increase the water ratio by two tablespoons if you’re making rice at a high elevation.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 266 kcal | Carbohydrates: 47 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 4 g | Monounsaturated Fat: 1 g | Cholesterol: 15 mg | Sodium: 376 mg | Potassium: 5 mg | Calcium: 1 mg
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