Persian Saffron Rice

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.

Similar recipes include How to Cook Buttery Steamed Rice, How to Cook Rice with the Absorption Method, and Simple Oven Finished Rice.

Saffron dishes include Saffron Mograbieh with Broad Beans, Saffron, Date and Almond Rice, and Dates and Saffron Soaked in Spiced Ghee.

Browse all of our Rice dishes, all of our Saffron dishes, and all of our Persian recipes. Our Middle Eastern dishes are here. Or explore our Early Summer recipes.

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Golden Rice | Simple Yellow Rice | Simple Turmeric Rice

A simple yet flavoursome, healthy rice dish from North India.

Turmeric lends a sense of glamour to a rice dish, tinting it deliciously yellow. In this dish, the herbs and spices are subtle and compliment basmati rice’s lovely nutty flavour. It can be eaten with a soup or salad style dish and also goes well with a simple dal and some chutney and pickle.

You can read more about Turmeric here. It really is a wonder spice. If you would like to see some other rice dishes, we have Pepper Cumin RiceLemon Rice, and Mango Rice. For all of our Rice dishes click here.

Browse our different methods for cooking rice. Our especial favourite is Buttery Steamed Rice.

You might also like to try Lazy Spinach Rice, Black Pepper and Cumin Rice, Savoury Rice and Green Pea Pilaf, Potato Subzi and Urad Dal with Tomatoes.

More of Yamuna Devi’s recipes can be found here. Or simply browse all of our easy Mid Autumn dishes.

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How to Cook Rice | Obla Chaval and Namkin Chaval | Simple Oven Finished Rice

A take on a traditional method of cooking rice.

This rice is a take on the traditional Indian wood-fire cooked rice and the rounded bottom, thin neck traditional pots of India. Sadly this is difficult to do in the modern home, so par cooking the rice and finishing it in the oven approximates it.

It is worth looking for Basmati Aged Rice. Your rice will be perfect and very unlike rice cooker rice.

You might also like to try our how to cook rice articles, especially Steamed Rice, and Absorption Method Rice. Browse our many rice recipes here. Or explore Yumana Devi’s Indian recipes.

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How to Cook Rice | Buttery Steamed Rice | Sada Chaval

A very special way to cook rice.

There is a very gentle way of cooking rice using a combination of steaming and the absorption method, using indirect heat that leaves the rice so very fluffy with a wonderful texture. The method uses indirect heat to cook rice that as been previously soaked.

Soaking allows the long pointed grains of long grained rice to absorb some water, and allows the rice to relax a little before cooking. It does make a difference, especially if you are using basmati rice.

There are other ways to cook rice, including the absorption method and oven method.

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How To Cook Rice | The Absorption Method

How to perfect this common method of cooking rice.

Remember really gluggy rice? Yes, those were the days. Certainly in Australia, our parents and grandparents mostly did not know how to cook rice. Well-cooked rice makes a meal, and poorly cooked rice spoils it. It took me a long time to be able to cook rice consistently well. Like my mother, I would put rice into buckets of boiling water, cook it rapidly, strain it when done and then hope for the best. Sound familiar?

These days, rice cookers take any guess work out of the process, and they are great. But I still like the meditative art of the stovetop method when I have the time. It is not hard at all. At one time someone I worked with taught me this foolproof method – once you have mastered it you will never have gluggy rice again.

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