Saffron Rice

Saffron rice is sometimes just called yellow rice for the rich color the saffron imparts. It’s surprisingly simple to make, too. Besides the saffron, you’ll only need a few pantry staples. This side dish can elevate a whole meal and transform it into something extraordinary. It’s a great way to spice up your weeknight meal routine. There’s no need for bland white rice when you have a little saffron in your pantry. High-quality saffron lends a nuanced flavor that’s earthy and floral, making it great for both sweet and savory dishes. Good thing we only need a small amount.

Recipe Ingredients

How to Make Saffron Rice

Soak the Saffron – Add hot water to the saffron and let it soak for about 5 minutes. (Photo 1) Wash rice with cold water until the water runs clear, about 3-4 washes. Saute Aromatics – Heat oil in a pan and sauté the onions for about 2 minutes. Then add your garlic and sauté for another minute. (Photo 2) Assemble – Add rice to the pan and coat it with the oil, onion and garlic. Add the saffron water and the broth. (Photos 3-4) Cook – Stir, bring to a boil, stir one more time, and cover. Then, lower the heat and simmer for about 15 minutes. (Photo 5) Serve – Turn off the heat and let it rest, covered, for 10 minutes. Fluff rice with a fork and serve hot with your favorite proteins and veggies. Enjoy! (Photo 6)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

To make this dish ahead, cook and cool it completely, and store it in an airtight container. It lasts in the fridge for up to three days or in the freezer for up to three months. Reheat it when ready to serve.

Serving and Storage Instructions

Serve saffron rice steaming hot just as soon as it finishes resting. Bright garnishes like chopped parsley make for a pretty plating. Refrigerate leftover rice in an airtight container for 3-5 days. Reheat it in the microwave or on the stovetop. I usually add a tablespoon or so of broth before reheating to prevent the rice from drying out.

What Goes With Saffron Rice

I love saffron rice with any protein and vegetable. For a Mediterranean feast, pair it with kofta kebabs and Mediterranean chickpea salad. Plus baklava for dessert, of course. 😉