How to Make the Best Saffron Rice

One pinch of saffron threads adds a luxurious, bright, lovely golden color and smell to a pot of steamed saffron rice- we'd eat this daily if we could.


2 cups white basmati rice, washed and drained.
3 1/2 cups chicken broth or water
15-20 saffron threads, crushed & soaked in 2 tbsp hot water for 10 minutes
Pinch, kosher salt
1 tbsp olive oil
1 white onion, diced


1. In large pot, add olive oil over medium heat. When oil is shimmering, add onions and brown, 5-6 minutes. Stir in rice, broth, saffron with its water and pinch salt. Bring to a boil over high heat.
2. Once boiling, cover and turn to low heat.
3. Cook on low, 20 minutes and then remove from heat. Let sit for another 5 minutes covered to finish steaming. Fluff with fork, serve & enjoy!

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