Easy Saffron Rice Recipe

Saffron is surely a great addition to many dish. From adding a strike of aesthetic red and golden hues to elevating aroma and flavor — saffron is indeed a staple ingredient of many delicacies from all over the world.

One very special platter that can be relished with saffron is rice. Persians, Indians and even Americans surely love this mix because of its distinct, signature flavor

Here’s an easy Saffron Rice Recipe perfect for all types of occasions.


  • 3 1/2 cups good-quality chicken stock (or vegetable stock)

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon saffron threads

  • Optional: 1/4 to 1/2 teaspoon dried crushed chili

  • Squeeze of lemon (or lime) juice

  • 2 cups white Thai jasmine-scented rice (or white basmati rice, not brown rice)

  • 1 1/2 to 2 tablespoon fish sauce (or 1/4 to 1/2 tsp. salt if vegetarian/vegan, to taste)


  1. Gather the ingredients.

  2. Pour stock into a medium-sized pot with a tight-fitting lid. Place pot on the stove over high heat.

  3. While the stock is coming to a boil, add the turmeric, saffron, chili, and a squeeze of lemon or lime juice. Stir well.

  4. Add the rice, plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.

  5. Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)

  6. When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.

  7. Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the crushed chilies may have risen to the surface. Just stir them back into the rice). Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (how much will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

  8. Serve and enjoy!

Recipe from:

Tip: Invest in good quality saffron. Yes, saffron is pricey but a little goes a long way. For premium Afghan saffron, check out Redsaff saffron.

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