Yellow saffron rice is a fragrant and flavorful side dish with a short list of whole food ingredients. The rich and varied layers of flavor make this an easy recipe everyone loves.
recipe originally published November 9, 2012
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Why you'll love this recipe
This yellow saffron rice is quick and easy to prepare and is exceptionally tasty. This yellow rice recipe is one of our favorites, and definitely the rice we make most often.
We love this saffron rice recipe for the flavor and simplicity - it has a short ingredient list and quick, easy method.
Tips for this recipe
This recipe is straightforward and simple, and there are a few details that are important.
- Rice: The first thing you need to do is soak the rice for 10 minutes before using. Long grain rice like basmati or jasmine work best for this recipe.
- Spices: cardamom pods, cloves, and cinnamon are listed as optional flavors to add, and I suggest you do! The flavors compliment one another and really add to the rich flavors of yellow saffron rice.
- Cooking liquid: This yellow rice recipe uses water as the cooking liquid. For more depth and rich flavor, use a vegetable broth in place of the water.
- Saffron: This vivid red spice infuses this rice with its distinct signature flavor and color. If you would rather omit the saffron, you can achieve the color with one half teaspoon of turmeric.
What to serve with yellow rice
Saffron rice is versatile and can be served with a variety of dishes.
Serve maple mustard cabbage steaks over a bed of yellow rice. Use this rice as a filling for stuffed peppers or grape leaves, or enjoy it alongside crispy coconut tofu.
We have enjoyed this rice for breakfast with vegan egg bites and as a layer of this brunchwrap.
In the summertime, stir this fragrant rice into this fresh corn gazpacho.
How long does saffron rice last?
My rule for maximum flavor and freshness is to enjoy this saffron rice within three days.
Refrigerate leftovers. Cool completely and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Stovetop: Reheat on the stovetop in a skillet over low heat. Add 1-2 tablespoons of water and a lid to steam.
Did you make this yellow saffron rice?
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Saffron Rice
Incredibly flavorful and aromatic, yellow saffron rice easy to prepare and exceptionally tasty.
Ingredients
- 325 grams (1 ½ cups) basmati rice, rinsed
- 2 tablespoons olive oil
- 3 tablespoons pine nuts
- 1 yellow onion, peeled and minced
- 4 tablespoons sultanas (golden raisins)
- 425 ml (1 ¾ cups) boiling water
- ¾ teaspoon sea salt
- 1 teaspoon saffron threads (or ½ teaspoon turmeric)
Optional flavors:
Instructions
- Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
- Add the oil to a medium, thick bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
- Add the onion to the saucepan you cooked the pine nuts in. Cook onion until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally.
- Add the rice to the onion and cook 2 minutes, stirring frequently.
- OPTIONAL FLAVORS: Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
- Stir in the sultanas, boiling water, salt, and saffron (or turmeric). Turn the heat up to high, and bring it to a rolling boil.
- Give the rice a stir. Cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time).
- Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
- Transfer to a serving dish and sprinkle the toasted pine nuts on top. Serve immediately.
Notes
Tips for this recipe
This recipe is straightforward and simple, and there are a few details that are important.
- Rice: The first thing you need to do is soak the rice for 10 minutes before using. Long grain rice like basmati or jasmine work best for this recipe.Â
- Spices: cardamom pods, cloves, and cinnamon are listed as optional flavors to add, and I suggest you do! The flavors compliment one another and really add to the rich flavors of yellow saffron rice.
- Cooking liquid: This yellow rice recipe uses water as the cooking liquid. For more depth and rich flavor, use a vegetable broth in place of the water.
- Saffron: This vivid red spice infuses this rice with its distinct signature flavor and color. If you would rather omit the saffron, you can achieve the color with one half teaspoon of turmeric.
What to serve with yellow rice
Saffron rice is versatile and can be served with a variety of dishes.
Serve maple mustard cabbage steaks over a bed of yellow rice. Use this rice as a filling for stuffed peppers or grape leaves, or enjoy it alongside crispy coconut tofu.
We have enjoyed this rice for breakfast with vegan egg bites and as a layer of this brunchwrap.
In the summertime, stir this fragrant rice into this fresh corn gazpacho.
How long does saffron rice last?
My rule for maximum flavor and freshness is to enjoy this saffron rice within three days.
Cool completely and refrigerate in a glass container with a tightly fitting lid.Â
Reheating methods
- Stovetop: Reheat on the stovetop in a skillet over low heat. Add 1-2 tablespoons of water and a lid to steam.
Saffron Rice recipe reprinted with permission from An Edible Mosaic:Â Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012).Â
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 5gSodium: 313mgCarbohydrates: 41gFiber: 1gSugar: 9gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Recipe reprinted with permission from An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012).
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Marlynn @UrbanBlissMedia says
Looks stunning -- and delicious! I am sure the raisins could be omitted, but to keep the full flavors of the dish, would you have any recommendations for anything else that could be a similar substitute for the flavor & texture? We only have one raisin lover in our house 🙂
spabettie says
hi Marlynn! yes, you could just leave them out - one thing I thought of using in place of raisins was dried apricots - they would bring a sweet tart flavor that may not be traditional but I think would work well.
Macey says
Ooh, this looks so hearty and delicious! How can you stand having all this yummy food around all the time?! I think I would be in a food coma permanently. lol!
spabettie says
I must be... 😉
Jenn says
Love Saffron, this looks delicious!
Heather @ Better With Veggies says
I LOVE middle eastern dishes, there's so many flavors that really take center stage in their dishes. I love seasonings!
spabettie says
I do too - wonderful rich flavors!
Kelly says
beautiful pics, thanks for the review of the book it looks nice I just ordered it thankyou
spabettie says
thanks, Kelly! and yes, the book is wonderful - enjoy it!
jobo says
Um, yum. LOVE Mediterranean food and this looks awesome!
spabettie says
then you would love this rice and the whole book! 🙂
Ashley F. says
Looks so good - and easy! I love Middle Eastern cuisine, I will have to check out this cookbook!
Laura @ Sprint 2 the Table says
Obv this looks delicious, but my favorite thing about this recipe? You called the golden raisins "sultanas." It makes them sound so fancy! 🙂
spabettie says
well, the recipe is Faith's so she called them that, but yes, I agree to the fancy 😉
Heather (Where's the Beach) says
That dish looks beautiful. Simple and beautiful (and so does that cookbook). I've really never had a great deal of Middle Eastern food to be honest.
spabettie says
I have a good friend who is Middle Eastern (which means I have MANY friends, because I know all of his siblings and cousins...) and I have been treated to many Middle Eastern dishes with him - they all cook wonderfully, and one of his cousins has a restaurant... OOH it is fun to go there! 🙂
Liz @ I Heart Vegetables says
YUM! I just had pine nuts in a kale salad this week and I forgot how delicious they are! This dish sounds awesome!
spabettie says
I know, I rarely use them unless I am making pesto - this needs to change!