This Saffron Jasmine Rice is such a flavorful treat when made at home from scratch. The crimson threads of the saffron and onion are highlighted throughout this fluffy golden rice.
Saffron Jasmine Rice Recipe
Tired of just plain rice? Just a few extra steps and you will be on your way to enjoying this golden aromatic rice and it adds an extra special touch to your dinner even though it's about as easy to make as plain, steamed rice!
Your saffron rice compliments just about any main dish, and is especially wonderful when paired with poultry, lamb or goat, or seafood!
How To Make Your Saffron Jasmine Rice
Sauté and Caramelize the Onion
Start with mincing half of a small yellow onion. I like my onion extra fine and small cut as both my daughter and I are picky about big chunks of onion. Heat your large pot and extra virgin olive oil to medium heat, and add the minced or grated onion.
Cook the onion for about ten minutes or until translucent and beginning to caramelize. *You can also cook your onion with the browning in mind for serving. Sauté the thinly sliced onion in a small amount of olive oil or coconut oil, seasoned with a sprinkling of turmeric and paprika for a deeper browned color in your rice!
Grind the Saffron
In the meantime, while the onion is cooking, take the first pinch of saffron threads and grind them in a mortar and pestle ( one pinch of about 3 - 4 threads; and if you don't have a spice mortar and pestle, a larger version works just as well for this ) until powdery. Add the second pinch of saffron threads, but do not grind them. Then add a ¼ cup of hot water to let the saffron soak in for about 5 minutes while you finish up with the onion and rice.
Combine and Cook the Saffron Rice
Once the onion is nice and caramelized, add the rinsed jasmine rice ( or basmati rice ) and saute with the onion for about 1 minute. Pour the saffron infused hot water over the onion and rice mixture, making sure to get all of the saffron out of the mortar. Use the broth to loosen up any remaining saffron in the mortar, if needed.
Then add the broth to the large pot and ingredients, stir occasionally and bring the contents to a boil, cover, and reduce the heat to low. Allow the saffron jasmine rice to cook on low for 20 minutes, or until all of the broth has been absorbed.
Garnish with caramelized onions and finely chopped cilantro, if desired. Serve immediately and enjoy!
Saffron Jasmine Rice
Ingredients
- ½ tablespoon olive oil (extra virgin)
- ½ cup yellow onion (minced, about ½ small yellow onion)
- 2 pinches saffron threads (two portions, 1 pinch each of 3-4 threads)
- ¼ cup water (hot, to soak the saffron threads)
- 1 cup Jasmine rice (or basmati, rinsed)
- 2 cups chicken broth
- ½ teaspoon salt
Instructions
- In a large pot, bring the extra virgin olive oil to medium heat and add the minced onions. Cook the onion for about 10 minutes until translucent and beginning to caramelize.
- While the onion is cooking, grind the first pinch of saffron threads to a powder in a spice mortar and pestle, then add the second pinch but do not grind them. Add ¼ c of hot water to the saffron threads in the mortar and allow them to soak for about 5 minutes.
- While the saffron is soaking and the onion is cooking, rinse your jasmine (or basmati) rice and add them to the large pot with the onions, once the onions are caramelized. Saute the rice with the cooked onion for about one minute.
- Add the yellow soaked saffron liquid over the top of the rice in the large pot (make sure to get all of the saffron out of the mortar!) then add the chicken broth and salt. Bring the rice and broth mixture to a boil, stirring occasionally, then cover and reduce the heat to low. Cook for 20 minutes on low, or until all of the broth is absorbed.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Catina says
I have only ever seen saffron threads online. In a local store, they are tiny - like hair strands and on Amazon,a good reviewed brand looks to be a bit more substantial when compared to the size of a quarter. Which is best - most appropriately sized for the best results and to meet this recipes requirements? Also, once the 2nd portion has soaked, can I let it dry and reuse or must it be discarded? I appreciate your advice.
For this recipe, I used the strands that are available (packed within a packet) in a jar from a grocery store. They are indeed fine, hair-like strands and work wonderfully. Also, the little fine pieces of saffron that have broken are perfect for use in your saffron rice.
You can dry your saffron and reuse it, but the resulting flavor in the next dish would be diminished. To best stretch your saffron, dry the saffron in a clean skillet over low heat then crush into pieces. Mix with 1 cup of warm water per each 1/2 teaspoon of the saffron and let the saffron infuse the water then store in a clean jar (or transfer to an ice cube tray and freeze). Each 2 tablespoons or 1 ice cube will equal a pretty generous pinch of saffron.
Hope that helps! And I'd love to see the amazon product you were mentioning too!
Patricia says
Delicious and easy to make! Highly recommend!
Thank you Patricia! If there is a 'treat' in the world of rice, this fantastic rice is my treat! Glad you enjoyed it too!
James Bergman says
Looks amazing, I don't often use saffron in my cooking. It is an expensive spice and I normally reserve it for a treat at restaurants. In any case, I do love saffron rice and look forward to making it. Thanks for sharing your recipe.