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Fragrant saffron rice is the pinnacle of luxury side dishes. Earthy basmati rice is gently fried with onion and garlic then simmered in the saffron-infused stock, before being scattered with fresh mint leaves and sharp pomegranate seeds. A decidedly indulgent side.
While this rice and saffron recipe is defined and separated grains; the ideal accompaniment for a saucy main course, saffron risotto is a creamier Italian version that pairs best with meat like pork tenderloin or chicken piccata.
I am a potato fan, and will usually pick a potato over other carby sides. My daughter on the other hand, is a rice lover. I just couldn’t eat rice on repeat! So, I’m always on the lookout for recipes that make the humble grain more exciting.
And what could be more exciting than bright yellow rice?! Saffron-infused rice dishes can be found around the Mediterranean, Middle East and Far East. I love how they range in colour from lemon yellow to deep amber and how they can come studded with fruits and nuts.
Inspired, I decided to do my own take. And my rice-loving daughter wasn’t the only fan!
What makes saffron basmati rice so special?
The spice This is an affiliate link.saffron is well-known for being expensive, more expensive than gold, in fact! The saffron strands come from the stigma of the crocus flower, which only produces a measly three strands per year!
These stigmas must be carefully handpicked before being dried to form the deep red threads we recognise. It’s a pretty labour-intensive process.
Saffron rice has been eaten for centuries. Likely originating in Greece, the vivid spice would have been available only to the wealthy. Nowadays, while still eye-wateringly pricey, it is widely accessible but carries equal prestige. The prohibitive cost is why it’s reserved mostly for celebration dishes like paella, biryani and banquets.
If you have a Eastern-inspired feast to plan, I suggest making space for saffron rice at the table. Mild basmati is instantly elevated after being simmered in saffron.
The saffron flavour itself is complex but not intrusive; at times floral, grassy or even slightly bitter. It is subtle but encourages the rice to shine.
Recipe tips and notes
- Use basmati rice for this rice and saffron recipe. Besides its quick cook time, its beautifully fluffy strands are elegant and delicate.
- This saffron rice dish is a very simplified version of the impressive Persian chicken dish zereshk polo. I’ve used pomegranate seeds and mint in place of barberries, and skipped the nuts.
- If barberries are accessible to you, try them! They look a bit like raisins and are tart rather than sweet.
- Be sure to let your rice sit and steam (covered) for ten minutes before serving.
What goes with it
Wonderfully exotic saffron rice is most prominent in Persian cuisine. Its popular also in India, Pakistan and Bangladesh, Spain and Italy and even Thailand. So, if you’re experimenting with the rice side dish, look to those regions and their saucy offerings for inspiration:
For a Persian-inspired meal, slurpy-sauced sweet and sour sumac-laced meatballs in a sharp pomegranate sauce will soak the bright rice and maximise your pomegranate!
Reaching further east, the warm notes of ginger, cumin, coriander, paprika and chilli in a Kashmiri rogan josh gravy will offset the earthy saffron.
And further still, Thai Massaman curry is melt-in-the-mouth beef rib and creamy coconut milk- a celebration-worthy curry that calls for celebration-worthy rice.
While closer to home (my home!), the rich tomato, briny olives and sweet chicken thighs in Spanish chicken in bravas sauce gives the tender yellow rice a red backdrop and smoky lift.
Storage and leftovers
There are a couple of golden rules to leftover rice. One, refrigerate it as soon as possible, and two, reheat only once.
This saffron rice side dish will keep covered in the fridge for two days. Reheat in the microwave with a splash of water or stock. Or, more frugally, add this leftover pre-prepared rice to mulligatawny soup, a version of paella, or easy chicken biryani for a speedy touch of luxe.
More rice dishes to try
Fragrant Saffron Rice
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 small onion, chopped
- 1 cloves garlic, minced
- 300g / 1 1/2 cups This is an affiliate link.basmati rice
- 1/2 tsp This is an affiliate link.saffron threads
- 500ml / 18 oz This is an affiliate link.chicken stock, or vegetable stock
- 1 tsp salt
- Mint leaves, (optional)
- Pomegranate seeds, or barberries (optional)
Instructions
- Crush the saffron threads into powder using a mortar and pestle. Then add 1 tablespoon of water and let it steep for 5 minutes or until the water turns bright yellow. Then mix the saffron infused water (including the saffron bits) with the chicken or vegetable stock. Set aside till needed.
- Heat the olive oil in a deep frying pan for which you have a lid and fry the chopped onion for 5 minutes over low heat till soft and translucent. Add the minced garlic and fry for 30 seconds longer. Add the rice and stir till the rice is coated in oil. Add the salt, saffron infused chicken stock and bring to a simmer. Cover with a lid and cook over medium heat for 10 minutes.
- Then turn the heat off and keep the pan with a lid on for 10 minutes longer. Fluff up the rice and sprinkle with a tablespoon of pomegranate seeds and mint leaves if using. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
