Saffron rice – it’s a classic of the Middle East, and one that is so gorgeous. This is a simple recipe that gives 2 colours to the rice. Always use good saffron – nice long threads with an earthy and sweet aroma.
Serve with any Middle Eastern or even Indian dish. You will love it.
Are you wanting other ways to use saffron? Try crushing a tiny piece of saffron into a glass of champagne or sparkling apple cider, turning the drink into a golden elixir. And coffee spiced with saffron and cardamom is a wonderful, soothing drink. Try our Saffron and Spices Tea – relaxing and amazing.
Persian Saffron Rice
Take 2 cups basmati rice and soak in salted water for 10 – 15 mins. Drain well.
Take a generous pinch of saffron and soak it in 2 Tblspn near-boiling water for at least 20 mins.
Heat a little butter and olive oil in a heavy pan, and stir the rice in the oil until the grains are coated. Turn the heat down and add 4.25 cups of boiling water to the rice. Stir gently to spread the rice out, the cover, lower heat to the lowest heat that you have on your stove, and cook for 20 minutes – the water should be completely or almost absorbed. Turn off the heat.
Pour the saffron infusion into 3 different spots in the rice, cover the pot with a tea towel and replace the lid without stirring the rice. Leave it for 10 mins.
Fork the rice gently to fluff it, and you will see you have 2 colours of rice. Gorgeous. Serve and enjoy.