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Basmati Rice with Saffron is an traditional side served in Middle Eastern and Persian cuisine. It's simple to make with this easy-to-follow recipe. | aheadofthyme.com

Basmati Rice with Saffron


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5 from 8 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 4-6 servings

Description

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!


Ingredients

  • 2 cups basmati rice
  • 4 cups water
  • 1-2 tablespoons vegetable oil or butter
  • salt (to taste)
  • pinch of saffron
  • 1 teaspoon hot water

Instructions

  1. 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. Add water, vegetable oil, and salt.
  3. 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 the heat down to low and cover the rice. Cook for 30-40 minutes.
  5. 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 1 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 the white rice in a serving platter and top with the yellow saffron rice.

Notes

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.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Side
  • Method: Stovetop
  • Cuisine: Persian