Best 8 How To Make Saffron Rice Recipes

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Saffron rice, also known as zereshk polo, is an aromatic and flavorful Persian dish that is perfect for special occasions or everyday meals. It is made with high-quality saffron, which gives the rice its beautiful golden color and unique earthy flavor. This article provides three different recipes for saffron rice: the classic Persian method, a simplified version, and a vegan version. All three recipes are easy to follow and result in a delicious and visually stunning dish. Whether you are a seasoned cook or a beginner, you will find the perfect recipe for saffron rice in this article.

**Classic Persian Saffron Rice Recipe**:
This traditional recipe uses high-quality saffron, basmati rice, and a combination of spices to create a flavorful and aromatic rice dish. It involves soaking the rice, layering it with saffron-infused water, and steaming it until it is fluffy and tender.

**Simplified Saffron Rice Recipe**:
This recipe is a simplified version of the classic Persian saffron rice. It uses fewer spices and does not require soaking the rice. The result is a delicious and flavorful rice dish that is perfect for busy weeknights or potlucks.

**Vegan Saffron Rice Recipe**:
This recipe is a plant-based version of saffron rice that is perfect for vegans and vegetarians. It uses vegetable broth instead of chicken broth and omits the butter. The result is a delicious and flavorful rice dish that is also healthy and cruelty-free.

Let's cook with our recipes!

SAFFRON RICE



Saffron Rice image

A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

2 pinches of saffron, crumbled
1/4 cup boiling water
1 cup basmati rice
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
  • Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.

SAFFRON JEWEL RICE



Saffron Jewel Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1/2 teaspoon lightly crumbled saffron threads
1/3 cup sugar
Kosher salt
2 wide strips orange zest, thinly sliced
1 carrot, shredded
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cinnamon stick
3 green cardamom pods
Small pinch of ground allspice
Small pinch of ground cumin
2 cups basmati rice, rinsed well
1/3 cup pistachios
1/3 cup blanched almonds, roughly chopped
1/3 cup dried cranberries
1/4 cup dried apricots, finely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.
  • Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
  • Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
  • Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.

SAFFRON RICE



Saffron Rice image

This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.

Provided by LLADRACH

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 7

½ cup butter
¼ cup diced onion
1 cup uncooked long grain white rice
2 cups water
½ teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring

Steps:

  • Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g

SAFFRON RICE



Saffron Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

Steps:

  • Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

EASY SAFFRON RICE



Easy Saffron Rice image

This easy recipe for saffron rice hails from the south of Thailand and is made on the stovetop with jasmine rice. No need to own a rice cooker.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner     Lunch

Time 28m

Number Of Ingredients 7

3 1/2 cups chicken stock (good quality; or vegetable stock)
1/2 teaspoon turmeric
1/2 teaspoon saffron threads
Optional: 1/4 to 1/2 teaspoon dried crushed chile
1 squeeze lemon juice (or lime)
2 cups white Thai jasmine-scented rice (or white basmati rice; not brown rice)
1 1/2 to 2 tablespoons fish sauce (to taste, or 1/4 to 1/2 teaspoon salt)

Steps:

  • Gather the ingredients.
  • Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
  • While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
  • Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
  • Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
  • When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
  • Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 504 mg, Sugar 2 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g

CLASSIC SAFFRON RICE



Classic Saffron Rice image

This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

Provided by PaulaG

Categories     White Rice

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion flakes
1/2 teaspoon salt
1 pinch saffron, crumbled

Steps:

  • Rinse the rice well, drain.
  • In a medium size saucepan, add the rinsed rice and remaining ingredients.
  • Bring to a boil, cover and reduce heat.
  • Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
  • Fluff with fork and serve.

Nutrition Facts : Calories 218.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 3.6, Sodium 465.9, Carbohydrate 41, Fiber 1.7, Sugar 2.8, Protein 6.8

INDIAN SAFFRON RICE



Indian Saffron Rice image

Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.

Provided by CookingForDummies

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 6

Number Of Ingredients 5

⅛ teaspoon powdered saffron
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt

Steps:

  • Steep the saffron in 1/2 cup boiling water.
  • In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
  • Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg

STOVETOP SAFFRON RICE



Stovetop Saffron Rice image

Takes a little time but well worth the wait!

Provided by Kimber

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 5

Number Of Ingredients 9

2 cups uncooked long-grain rice
¾ teaspoon crushed saffron threads
4 tablespoons butter
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt

Steps:

  • Cover rice with cold water and set aside to soak for 30 minutes.
  • Soak saffron threads in 2 tablespoons boiling water.
  • Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
  • Pour in the boiling broth and stir in the salt and saffron.
  • Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 69.5 g, Cholesterol 24.4 mg, Fat 10.2 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 6 g, Sodium 811.9 mg, Sugar 3.3 g

Tips:

  • Always use fresh and high-quality saffron threads. Look for saffron threads that are a deep red color and have a strong aroma.
  • Saffron is a delicate spice, so it's important to use it sparingly. A little goes a long way!
  • Soak the saffron threads in hot water or milk before using them. This will help to release their flavor and color.
  • If you're using saffron powder, be sure to dissolve it in a little bit of water before adding it to your dish.
  • Saffron rice is a versatile dish that can be served with a variety of different dishes. Try it with grilled chicken, fish, or vegetables.

Conclusion:

Saffron rice is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant color and delicate flavor, saffron rice is sure to impress your guests. So next time you're looking for a special side dish, give saffron rice a try. You won't be disappointed!

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