Print
Saffron Rice
A simple but flavourful side. Saffron rice is almost as easy to make as regular rice. It comes together in just 15 minutes. It’s the perfect complement to any dish – chicken, seafood, beef, curry; you name it! I serve it alongside my Harissa Lamb.
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Rice and Risotto, Vegetarian, Sides
Ingredients
Scale
- ¼ tsp saffron threads
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ tsp garlic granules
- ½ tsp onion granules
- 350 g basmati rice
- 500 ml chicken or vegetable stock
Instructions
- Combine the saffron threads and 3 tbsps boiling water in a small bowl. Let the saffron steep for 5 minutes.
- Heat the olive oil and butter in a large saucepan over medium heat.
- Add the garlic granules and onion granules and cook, stirring constantly, for 1 minute.
- Add the rice and cook, stirring often, for 2 to 3 minutes. The goal is to toast the rice – the grains should start to look translucent.
- Add the saffron water and stock. Season with ½ tsp to 1 tsp salt, to taste. You want the cooking liquid to taste as seasoned as you want the finished dish to taste. Stir to combine.
- Reduce the heat to low, cover with a tight-fitting lid and simmer for 12 minutes, or until the rice is cooked through.
- Remove the saucepan from the heat, leave for 5 minutes with the lid on, then fluff with a fork. Serve and enjoy!
Notes
If you’re vegan, you can substitute the butter for olive oil or vegan butter.
