Monday, January 19, 2009

Classic Saffron Rice

My brother got me some Saffron recently from a friend who was traveling overseas. These are not the whole saffron threads, as those are way expensive, but I was excited to get these packets of the ground stuff. If you are not familiar with it, you can click here to learn more.

I wanted to make a recipe where the saffron flavor did not get lost so I decided on this simple rice dish.

All you need for this is some rice, some good stock (this is turkey stock I made at Thanksgiving and froze)

Some onion that you can grate or finely mince

I prefer the grated for this recipe.

the Saffron

and some Butter.

Get the butter melting in the pot.

Add in the onion and let it cook for just a few minutes until it is translucent.

Add in the stock, rice, salt and the saffron. Bring it to a rolling boil and then cover the pot and drop the heat to a low simmer. Let this cook for about 18-20 minutes.

Meanwhile I cooked up some asparagus under the broiler in my toaster oven. I just coated it with some olive oil and sprinkled it with salt. Broil it until it is done to your liking.

The rice ends up a gorgeous yellow and smells delicious.

The flavor of the rice is subtle but you can definitely tell it is not just plain rice, and the color is gorgeous.


  1. oh very interested in this recipe indeed.

    My Mother in Law visited Turkey a few years back and brought me home a packet of saffron. I was kinda over excited by it, because it is very, very expensive. My present was actually in strands, and it looked slightly "illegal", in its little packet.

    But I was pleased of course being so costly, however there seemed to be a great deal of the said "strands".

    I used it in several recipes, although not Saffron rice, and it tasted of nothing whatsoever.

    Sadly I believe my Ma In Law purchased some falsely coloured strands of something, in the mistaken opinion it was actually - saffron.

    It did not even colour the dish.

    The first recipe I used it in, was a risotto, following exactly the ingredients, feeling very smug I actually owned some saffron. Sadly, no taste, no colour.

    I have no idea, till this day, what we were actually eating!

    Thank you for publishing this recipe, I will await some real saffron before trying it though!

    Jeannie xxxx

    Happy Inaugeration Day!

    We have been watching it on tv here, amazing.

  2. I had the most delightful saffron rice in Spain years ago... good memories - any buttery rice is awesome - this looks great

  3. i SO want to try this, and have had Saffron on and off my Penzey's list for ages. is it worth it?

  4. I had the same experience as Jeannie. A friend bought me some saffron threads from Spain, and it turned out in a rice dish, to be the nearest thing to nothing that is still something! I often wondered if it was old and sort of faded out.
    I'm happy yours turned out great!

    Jo in MN (Stella's Mom

  5. I meant to tell you -- B pulled out the toaster oven he has! I am so excited to try some of your toaster oven-centric recipes now!

  6. This looks delicious. I love the beautiful color of the rice from the saffron.