Saffron Pilaf Rice
There are many versions of this recipe from many different countries around the world, and I love them all. Saffron rice has subtle and delicate flavors that compliments any entrée. Pilaf rice, means rice that is cooked with spices, stock and may include meat, poultry and or seafood. It can be served as a main course or as a side dish. Saffron pilaf rice is easy to prepare. My rice of choice for this recipe is basmati, but you can use any long grain white rice of your choice.
Equipment
- Large pot with tight fitting lid.
- Sieve
- 4 cup measuring jug
Ingredients
- 2 cups Basmati rice washed and drained well
- 1/4 cup golden raisins (optional)
- 1/2 large onion yellow diced
- 2 cloves garlic finely minced
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 pinch saffron threads
- 1 tsp salt kosher salt or to taste use 1/2 tsp of if using table salt
- 2 1/2 cups hot water or vegetable stock no salt
- 1-2 tbsp chopped cilantro or parsley
- 2 tbsp cooking oil or ghee not olive oil
Instructions
- Wash rice in cold water until the water becomes clear, 3-4 rinses. Using a sieve drain all the water from the rice, and set aside.
- Meanwhile, boil water or stock and add saffron threads, and allow to steep until ready to use. I used mushroom seasoning in place of stock.
- In a large saucepan, over medium heat, add cooking oil. When oil shimmers slightly, add cumin seeds and raisins. Saute for approximately 30 seconds. The cumin seeds will pop and release there aroma and essence and the raisins will begin to puff up.
- Add onions, garlic and salt. Saute until the onions are translucent. Add turmeric powder and saute for 30 seconds. The turmeric will turn the oil golden yellow.
- Increase heat to high and add rice immediately. Continuously stirring, saute rice until each grain has been coated with the turmeric infused oil.
- Add hot water with saffron threads. Use caution here as the hot water mixing with the hot oil will cause it to bubble up and splatter. Mix well. Cover with the tight fitting lid and reduce the heat to low.
- Steam rice for 25 minutes. Do not remove or lift the lid. Turn the heat off and allow rice to sit undisturbed for 5 minutes.
- Remove the lid and fluff with a fork. Add cilantro to garnish and serve.
Video
Notes
Substitutions
Instead of using saffron threads, you can add a few drops of yellow food coloring or a pinch of ground annatto seeds to the boiling water or stock. However, the saffron adds a unique flavor and aroma to this dish. Rice White basmati or jasmine rice works well for this recipe. Stock Vegetable, chicken or fish stock works well for this recipe. I used mushroom seasoning to up the umami taste factor. You can use water if so desired. Make sure that the stock or water is hot when added to the rice. This prevents everything from cooling down and shocking the rice and impacting the cooking process. Steeping Saffron Add boiling stock or water to the saffron threads and steep for 5 minutes. The boiling water extracts the iconic golden color associated with saffron, as will as the flavor it will impart to the recipe. Saffron Saffron is the most expensive spice in the world. It takes roughly 70,000 crocus flowers or 200,000 stigmas to make one pound of saffron. Harvesting is all done by hand. With cost soaring over $5,000 per pound saffron is the most expensive spice in the world by weight. It is sold in grocery stores by the gram or ounce, typically 2g or 0.07 oz. This will cost you between $11.00 – $17.00. Saffron is a spice that is used sparingly in all recipes. It’s prized for its color and unique flavor. You can purchase saffron on Amazon You get what you pay for. That’s not always true, but when it comes to saffron, believe it. Many people will have a hard time justifying the purchase amount for what they get. But remember, use it sparingly. Saffron can be used in many different culinary applications. Stews, drinks, teas, desserts, cakes, risottos, mac’n’cheese, sauces, and the list goes on. It really is a versatile spice, that’s worth its weight in gold!Nutrition
Serving: 8ServingsCalories: 228kcalCarbohydrates: 44gProtein: 4gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 590mgPotassium: 130mgFiber: 1gSugar: 4gVitamin A: 166IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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