Description
A fragrant and flavorful saffron rice recipe that combines aromatic spices and saffron threads steeped to infuse the dish with a vibrant color and delicate taste. Perfect as a side dish, this easy-to-make basmati rice recipe features optional spices like cinnamon, cardamom, and cloves for added warmth and depth.
Ingredients
Scale
Rice and Liquid
- 1 1/2 cups basmati rice (or long-grain white rice)
- 3 cups water (or chicken/vegetable broth)
- Salt to taste
Saffron
- 1/4 teaspoon saffron threads
- 2 tablespoons hot water (for steeping the saffron)
Cooking Base and Spices
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped (optional)
- 1 cinnamon stick (optional)
- 4 green cardamom pods (optional)
- 2 cloves (optional)
Garnish
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Steep the saffron: Place the saffron threads in 2 tablespoons of hot water and let them steep for 5-10 minutes to release their color and aroma.
- Rinse the rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear to remove excess starch and prevent clumping.
- Sauté the aromatics: In a pot, melt butter or heat olive oil over medium heat. Add the finely chopped onion if using, along with optional spices—cinnamon stick, cardamom pods, and cloves—and sauté until the onions are translucent and the spices are fragrant, about 3-5 minutes.
- Toast the rice: Add the rinsed rice into the pot with the sautéed aromatics and spices. Lightly toast the rice for 2-3 minutes by stirring continuously to enhance its nutty flavor.
- Add liquid and salt: Pour in the water or broth and add salt to taste. Bring the mixture to a boil over high heat.
- Simmer with saffron: Stir in the saffron along with its soaking liquid. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 15-20 minutes until the rice is tender and all the liquid is absorbed.
- Fluff and serve: Remove the pot from the heat, fluff the rice gently with a fork to separate the grains, and garnish with chopped fresh parsley or cilantro before serving.
Notes
- For richer flavor, use chicken or vegetable broth instead of water.
- Adjust the amount of saffron according to your preference and availability—it is a potent spice.
- Ensure the pot lid fits tightly to prevent steam from escaping for perfectly cooked rice.
- Optional spices like cinnamon, cardamom, and cloves add a warm, aromatic profile but can be omitted for a simpler dish.
- Leftover saffron rice can be refrigerated for up to 3 days and reheated with a splash of water to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
