side-dishes
Saffron Rice
This beautiful golden Saffron Rice is a fragrant, luxurious side dish made with basmati rice, delicate saffron threads, green onions, and savory chicken stock. The saffron blooms in hot water, releasing its color and aroma before being mixed into the rice. The result is fluffy, tender grains infused with warm floral notes and subtle richness — a restaurant-quality dish made effortlessly in a rice cooker. Perfect alongside Middle Eastern, Mediterranean, Persian, or Indian meals, this vibrant rice elevates any plate with its color, fragrance, and flavor.
Ingredients
Saffron Rice
- 1/4 teaspoon saffron threads (good quality)
- 1/4 cup hot water
- 3/4 cup thinly sliced green onion
- 2 cups white basmati rice
- 3 cups chicken stock
- 3/4 teaspoon salt
Instructions
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Bloom the saffron
Place **half of the 1/4 teaspoon saffron threads** into a spice mortar and grind with a pestle until powdery. Add the remaining **saffron threads** and lightly bruise — do not crush. Pour **1/4 cup hot water** over the saffron and let steep for 5 minutes to release its color and flavor.
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Rinse the rice
Rinse **2 cups basmati rice** in a colander several times until the water runs clear, not milky. Drain well.
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Assemble in rice cooker
Add the rinsed rice to the rice cooker. Pour the yellow saffron liquid evenly across the top. Add **3 cups chicken stock**, **3/4 teaspoon salt**, and **3/4 cup green onion**. Stir gently to combine.
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Cook
Cook the rice according to your rice cooker’s standard white rice setting until fluffy and tender.
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Fluff & serve
Fluff the rice with a fork, breaking up the grains and incorporating the cooked onions. Serve warm.
Notes
- This recipe yields approximately 6 cups of cooked rice.
- Use only high-quality saffron — inexpensive imitation saffron lacks aroma and flavor.
- Saffron blooms best in hot (not boiling) water for maximum color and fragrance.