Classic Saffron Rice
Elevate your side dish game with this Classic Saffron Rice recipe, a fragrant and visually stunning accompaniment that’s perfect for any meal. Infused with the vibrant aroma and golden hue of saffron, this dish combines fluffy basmati rice with buttery sautéed onions, a hint of garlic, and a touch of turmeric for extra depth and color. The saffron is delicately steeped to unlock its full flavor, while the simple stovetop cooking method guarantees perfectly tender rice every time. Garnish with fresh parsley for a pop of color, and pair it with your favorite curries, grilled meats, or roasted vegetables for a versatile and crowd-pleasing addition to your table. Optimal for dinner parties or weekly meal prep, this easy saffron rice recipe is sure to impress with its rich flavor and vibrant presentation.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 2.5 cups Water
- 0.5 teaspoons Saffron threads
- 2 tablespoons Hot water (for soaking saffron)
- 2 tablespoons Unsalted butter
- 0.5 cups Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Salt
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside in a sieve to drain.
In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Let the threads steep for at least 5 minutes to release their color and aroma.
Heat a medium-sized saucepan over medium heat and add the unsalted butter. Once melted, add the finely chopped onion and sauté for 3-4 minutes or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rinsed and drained basmati rice to the pan. Stir gently to coat the rice in the butter and sauté for 1-2 minutes.
Sprinkle the ground turmeric over the rice and stir to incorporate.
Pour in the 2.5 cups of water and the saffron mixture, including the steeped threads. Add the salt and stir briefly to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes.
After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.
Fluff the rice gently with a fork and transfer to a serving dish. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
