Best 4 Saffron Rice Salad Recipes

Saffron rice salad is a vibrant and flavorful dish that combines the delicate aroma of saffron with the nutty flavor of rice, fresh vegetables, and herbs. Originating from the vibrant culinary traditions of the Middle East, this salad has become a beloved delicacy enjoyed worldwide. Our collection of saffron rice salad recipes offers a diverse range of culinary experiences, from the classic Persian recipe with aromatic basmati rice and fragrant saffron to a refreshing Mediterranean version featuring succulent tomatoes, crisp cucumbers, and tangy feta cheese. Each recipe is carefully crafted to highlight the unique flavors of saffron, creating a symphony of taste and texture that will tantalize your palate. Whether you're seeking a light and refreshing lunch option or a stunning side dish to complement your main course, our saffron rice salad recipes are sure to delight and impress.

Check out the recipes below so you can choose the best recipe for yourself!

SAFFRON RICE SALAD

Saffron Rice Salad image

Provided by Bobby Flay

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil, plus more for dressing
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups long grain white rice
4 cups water
1 large pinch saffron threads
Salt and freshly ground pepper
8 spears asparagus, grilled and cut into 1/2-inch pieces
1 red pepper, fire roasted and diced
1 yellow pepper, fire roasted and diced
3/4 cup salt cured olives, pitted and chopped
1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves
Extra-virgin olive oil, for drizzling
2 tablespoons aged Sherry vinegar

Steps:

Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

SAFFRON RICE SHRIMP SALAD

Saffron Rice Shrimp Salad image

"This easy recipe was inspired by a trip to Puerto Rico, where they served yellow rice and flavorful seafood dishes," writes Stephanie Howard from Oakland, California. "I combined them to create this lovely dish for two."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
1-1/2 teaspoons lime juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon salt
1 cup torn Bibb or Boston lettuce
1 cup torn romaine
1 medium ripe avocado, peeled and chopped
1 cup cooked saffron rice
1/2 pound cooked large shrimp, peeled and deveined
2 tablespoons minced fresh cilantro

Steps:

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Cover and refrigerate until serving., Divide lettuces between two plates; top with avocado, rice and shrimp. Sprinkle with cilantro; drizzle with dressing. Serve immediately.

Nutrition Facts :

SAFFRON RICE SALAD RECIPE - (5/5)

Saffron Rice Salad Recipe - (5/5) image

Provided by VerneJ

Number Of Ingredients 15

Ingredients

Vinaigrette Dressing:
1 1/2 cups unprocessed long-grain rice
1/2 tsp saffron threads, dissolved in 1 tbsp boiling water
1/2 sweet red pepper, seeded, derived and cut into thin slices
1/2 sweet green pepper, seeded, derived and cut into thin slices
1 ripe tomato, thinly sliced and coarsely chopped
1 cup cooked chick-peas
1 cup cooked fresh peas
1/3 cup black olives, thinly sliced
1/3 cup whole unskilled almonds
4 Tbsp red wine vinegar
1/4 tsp salt
6 Tbsp virgin olive oil
2 Tbsp polyunsaturated oil
Freshly ground black pepper

Steps:

1. Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron. Stir to distribut the saffron, and bring the liquid back to a boil. Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed. 2. In a large bowl, make the vinaigrette by mixing the vinegar and salt together and slowly whisking in the oils, a few drops at a time. Season with pepper to taste. Add the rice to the bowl, together with the prepared vegetables. Toss all the ingredients until well coated with the vinaigrette. 3. Serve the salad either at room temperature or slightly chilled. Note: Present on lettuce leaves for a light lunch or use as a summertime accompaniment to grilled meats.

SAFFRON RICE AND BEAN SALAD

SAFFRON RICE AND BEAN SALAD image

Categories Salad

Number Of Ingredients 8

Ingredients

10 oz. yellow (saffron or Mexican) rice
15 oz. canned black beans, drained and rinsed
6 plum or Roma tomatoes, diced
1/2 red onion, finely diced (about 1 cup total)
2 Tbsp. balsamic vinegar, or more to taste
2 Tbsp. olive oil, or more to taste
1/2 cup chopped cilantro
6 large flour tortillas (optional)

Steps:

Cook the rice according to the package directions. While the rice cooks, put the beans, tomatoes, and onions in a large serving bowl. Add the warm rice to the bowl, and top it with the vinegar, oil, and cilantro. Toss thoroughly. Serve warm or cold. To make your own tortilla chips, preheat the oven to 375 degrees. Put 1 Tbsp. vegetable oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one corn tortilla with the oil. Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them (use 8 - 10 tortillas in total). Cut the tortillas into eighths, cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with 1/2 tsp. kosher salt, or to taste. Bake them for about 15 minutes until they are lightly browned and crisp, but remove them before they get dark brown.

Tips:

Use high-quality saffron. The quality of the saffron will greatly impact the flavor of the rice salad. Look for saffron that is a deep red color and has a strong aroma.
Toast the saffron before using it. Toasting the saffron will help to release its flavor. To do this, heat a small skillet over medium heat and add the saffron. Cook for 1-2 minutes, stirring constantly. Remove from heat and let cool.
Use basmati rice. Basmati rice is a long-grain rice that is perfect for this salad. It has a light, fluffy texture and a nutty flavor.
Cook the rice according to the package directions. Be sure to rinse the rice well before cooking.
Let the rice cool completely before assembling the salad. This will help to prevent the rice from becoming mushy.
Use fresh vegetables. Fresh vegetables will give the salad a bright, vibrant flavor. Choose vegetables that are in season.
Use a light dressing. A light dressing will allow the flavors of the rice and vegetables to shine through. A simple vinaigrette or lemon-tahini dressing is a good choice.
Garnish the salad with fresh herbs. Fresh herbs will add a pop of color and flavor to the salad. Choose herbs that you like, such as cilantro, parsley, or mint.

Conclusion:

Saffron rice salad is a delicious and easy-to-make dish that is perfect for a summer party or potluck. The combination of saffron, basmati rice, vegetables, and dressing is simply irresistible. With its vibrant colors and flavors, this salad is sure to be a hit with everyone who tries it.