Basmati Rice with Saffron

Basmati Rice with Saffron is a traditional dish served in Persian cuisine and several cultures around the world. Often called "yellow rice" thanks to the bright color of the world's most expensive spice. This special side dish is perfect for pairing with stews, roast meats, kebabs, beans, or curries. It's surprisingly simple to make and quick, too!

Saffron and basmati rice are absolute staples in Middle Eastern food! They're perfect for serving with any meal of the day and are a mainstay on the table. In this easy recipe, fluffy basmati rice is tossed with saffron for a vibrant color and a slightly floral, earthy flavor. It's a fun alternative to regular rice and a simple, flavorful side dish that looks special enough to serve even on special occasions! 

Persian Rice

As a Persian, Basmati rice is a staple in our diet. We have rice with every, single meal! Sometimes we have plain rice served on the side of our stews or kabobs, other times rice is the main course and we create entire meals around it. We can dress it up with beans, vegetables or ground meat. There are unlimited choices in Persian cuisine when it comes to rice.

In Persian cuisine, plain basmati rice is made in 2 different ways: polow (regular rice) and kateh (simple rice). Polow basically means cooked rice and is considered the traditional "Persian way" of cooking rice where the rice is soaked and pre-boiled. It creates rice that is longer and leaner in shape. This is also the method that enables you to create delicious crispiness at the bottom of the pot called tahdig. (I will have to share that recipe with you another time!). Kateh is the easier and simpler method of cooking rice and it is the type that I am sharing with you today.

Why You'll Love This Basmati Rice with Saffron

• Easy to make. This saffron rice recipe couldn't get much easier! I'm teaching you a method called kateh, which we call "simple rice." It's faster and easier than regular rice (polow), yet it still has tender, separate grains and a satisfying flavor. I like to make it on the stove to keep things simple, and it has only five ingredients!
• A few simple steps. This recipe is probably one of the first recipes that I ever learned to make. It is made with roughly 1 part rice to 2 parts water. The method is simple. You cook the rice until the water is fully absorbed. Then you turn the heat on low and continue to cook for 30-40 minutes. Voila! You have a pot of rice.
• Bright yellow color. There's no yellow food coloring in this dish! That golden color comes completely from the threads of the saffron flower. It has a uniquely earthy yet slightly sweet flavor that gives this rice dish an extra bit of interest. For the best color, use a small amount of good quality saffron and follow the tips below to bring out its color.
• Versatile side dish. You can easily serve this rice side dish instead of regular steamed rice with any meal! The color makes it extra special, but it's simple enough to make any time you need a side. 

Ingredient Notes

To make this delicious Basmati Rice with Saffron, you will need the following ingredients (full measurements in recipe card below):

• white basmati rice - this is a long-grain rice commonly eaten in Persian recipes and across the Indian subcontinent. It's known for having a distinct aroma somewhat similar to popcorn and a wonderfully nutty flavor.
• water - although I use water for this step, you can use chicken broth or vegetable stock instead.
• vegetable oil - a little oil or butter will give the long grain basmati rice a really tender, fluffy texture.
• salt
• saffron threads - saffron comes from the dried stigmas or a particular type of crocus. It is very expensive and potent, so you only need to use a little pinch. 

You will also need measuring cups and spoons, a medium pot with a lid, a mortar and pestle, a small bowl and spoon, and a serving dish.

How to Make the Best Basmati Rice with Saffron

1. Rinse the rice. Pour the rice into a medium-sized pot. Fill up the pot halfway and rinse the water. Discard the water. Repeat this step 2-3 times to rinse the rice unit the water becomes clear. Again, discard the water.
2. Combine ingredients. Add water, vegetable oil and salt.
3. Boil. Bring the pot to a boil over high heat. Allow the water to continue to boil until it has been absorbed by the rice and you no longer see any water over top of the rice (roughly 5 minutes).
4. Turn down heat. Turn the heat down to low and cover the rice. Cook for 30-40 minutes.
5. Create saffron-infused rice garnish. Grind a pinch of saffron using a mortar and pestle. If you don't have one of those, just grind it in a small bowl using the back of a small spoon. Next, add a teaspoon of hot water and mix evenly. Take ½ cup of the cooked rice and add it in. Mix well until rice is fully combined and becomes a beautiful yellow colour.
6. Serve. Serve the white rice in a serving platter and top with the yellow saffron rice.

How to Serve

This Basmati Rice with Saffron is a delicious side dish served with meats, stewy entrees, beans, or veggies. Some of my favorite Persian dishes to pair this with are:

• Ghormeh Sabzi (Persian Herb Stew)
• Persian Saffron Chicken Kebabs (Joojeh Kabab)
• One Pot Lentils
• Indian Butter Chicken
• Lentil Stew with Carrots and Potatoes
• Chicken Thighs with Green Beans and Potatoes in Tomato Sauce
• Persian Style Lamb Chops (Lamb Shashlik)

Storing and Freezing Instructions

How to Store

Allow the rice to cool to room temperature, then store the leftovers in an airtight container for 3-5 days. This saffron rice is great with leftovers, so tuck it straight into your meal prep containers for a quick meal the next day!

How to Reheat

For small servings, you can often get by by covering the dish of rice with a damp paper towel and microwaving for 1-2 minutes. The moisture from the paper towel will keep the rice from becoming dry or hard. For larger portions and a freshly cooked flavor, add 1-2 cups of leftover rice to a small saucepan and add about a teaspoon of water per cup of rice. Set the pan over low heat and cover for 5-10 minutes.

How to Freeze

Once chilled, the refrigerated rice can be frozen in a freezer-safe container for up to 6 months. Set the container in the fridge to thaw before reheating. 

FAQ

More Rice Recipes

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