Indian Saffron Rice

First time I made it I substituted chicken broth for water, I may not have added enough saffron, tasted like regular rice with chicken broth. Second time I made it I added mor saffron and used water. Tasted fine but couldn’t really taste the saffron.

I modified it a bit by using 1 1/2 cups chicken broth added to the saffron “tea”. Also I added white pepper.

I made this with jasmine rice because in the days of coronavirus quarantine, that was all I cold find on the grocery shelf. I had received some Iranian saffron threads from a friend who had visited Egypt, and I wanted something special to make with it. I had to look up a conversion chart for the threads v the dried and it is about 10 threads per 1/8 t dried saffron. I used a bit more than that and did put it in the boiling liquid. It turned out really great. A nice, buttery kind of flavor. All my kids and husband liked it. I am not usually a big rice fan but I went back for seconds.

I have just a few saved favorites and this recipe is one of those! My daughter brought home a container of saffron from her travels so I use that for this recipe. I usually substitute 1 cup of the water with my homemade chicken stock for extra flavor. Always a hit when I serve this rice.

I made a bit more rice and added a chicken bouillon cube. I usually add my saffron straight to the rice. I like this way. I strained the saffron water into the rice to keep out the strands as I didn’t powder them. Plus the butter is a great addition.

I used the optional suggestions on the video.

This was very good. I have to say that everyone using the whole saffron threads is missing out. I haven’t seen ground saffron for sale, only threads, but if you grind them in a mortar with pestle and steep them you get much better flavor and better distribution of color. I used basmati rice. Run of the mill rice has a lot of broken grains generally and can make for gummy results. Plus the basmati just tastes better. This recipe is a great jumping off point for more elaborate rice dishes.

This recipe turned out great! I had to use saffron threads because I couldn’t find powder, but otherwise followed the directions.

This was sooooo easy, and very tasty! I made it for a dinner party, and I could just put it together and forget it! Very flavorful!

I brought back Saffron from my trip to Morocco. I followed the recipe and used chicken broth. I microwaved frozen mixed vegetables and added scallions and peanuts. A big hit.Delicious.

A nice twist to standard white rice. Made it practically tasty enough to eat alone. But served with Asian Pork Tenderloin.

This was excellent. I did not have basmati on hand and ended up using jasmine. The ingredient amounts and instructions were perfect, and the rice was very good! I used saffron threads instead of powdered. Next time I’ll try steeping in chicken broth as other suggested. Served this along with Keema Aloo and will make again. Thanks for sharing the recipe!

This rice was very good. The flavor was excellent. I used regular saffron. The buttery flavor was excellent! I served the rice with lamb kebabs and the combination was perfect. Will definitely make it again.

Easy and taste good of course, there’s butter!

This recipe needed a little spiced up. I did what other reviewers suggested and used chicken stock for the water. The technique for cooking the rice is 5 stars and I recommend it over a rice cooker. When cooking the rice with the butter, I added chopped onion and minced garlic, along with a couple of whole cloves and whole allspice. With these additions, it was great.

I was really surprised with how well this turned out! I think I’ll cut the salt by half next time because it was a little salty for me, but texture and overall flavor was amazing. I used Jasmine rice.

Bland, boring and a waste of saffron.

I have made this several times. One of my favorite rice recipes. I only changed it by using chicken broth instead of water. Thanks for a delicious recipe.

This came out beautiful and delicious! Saffron is quite expensive, but it makes me v ery happy!

Easy, tasty method to cook saffron rice! I rinse and soak the rice for 10-30 mins just as a personal preference (also cuts down the cooking time to about 15 mins). Make sure to reduce the cooking water accordingly (approx 1/2 cup less water). I also like to add bouillon cubes (chicken or veggie is best for this rice).

Great, simple-to-make dish that is good as-is, but would also make a good starting point to take it a few steps further with amendments (cinnamon, cardamom, turmeric, nuts, currants, etc.) as mentioned by other reviewers. I followed the recipe as-written, only I used stock instead of plain water. It was wonderful and perfectly fluffy.