Saffron Rice


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


  • 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


  1. Combine the saffron threads and 3 tbsps boiling water in a small bowl. Let the saffron steep for 5 minutes.
  2. Heat the olive oil and butter in a large saucepan over medium heat.
  3. Add the garlic granules and onion granules and cook, stirring constantly, for 1 minute.
  4. 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.
  5. 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.
  6. Reduce the heat to low, cover with a tight-fitting lid and simmer for 12 minutes, or until the rice is cooked through.
  7. Remove the saucepan from the heat, leave for 5 minutes with the lid on, then fluff with a fork. Serve and enjoy!


If you’re vegan, you can substitute the butter for olive oil or vegan butter.

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