Low Sodium Saffron Rice
Bring the vibrant flavors of saffron and turmeric to your table with this Low Sodium Saffron Rice recipe, a heart-healthy twist on the classic saffron rice. Perfectly fragrant and golden-hued, this dish combines fluffy Basmati rice with delicate saffron threads, ground turmeric, and a touch of lemon zest for a zesty brightness. Olive oil adds richness, while sautéed onion and garlic enhance the aroma, creating a satisfying yet low-sodium side dish that's packed with flavor. Finished with fresh parsley and black pepper, this easy-to-make rice dish comes together in just 35 minutes and pairs beautifully with grilled vegetables, roasted chicken, or seafood. Ideal for those watching their salt intake without compromising on taste, this saffron rice recipe offers an exquisite culinary experience that feels indulgently healthy.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 0.5 teaspoons Saffron threads
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the Basmati rice under cold water until the water runs clear to remove excess starch. This will prevent the rice from becoming sticky during cooking. Drain well.
In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Let it sit to bloom the flavor.
Heat the olive oil in a medium-sized pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until the onion becomes soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rinsed and drained Basmati rice to the pot, stirring well to coat the rice in the oil mixture.
Pour in the 3 cups of water, and stir in the ground turmeric and the prepared saffron mixture, including its soaking water.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes. This resting time allows the rice to finish cooking with steam.
Fluff the rice gently with a fork. Stir in the black pepper, lemon zest, and fresh parsley.
Serve warm as a side dish or a light main course. Enjoy your delicious and aromatic low sodium saffron rice.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 407 mg | 9% | |
*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.
