Saffron rice

Saffron rice

Real saffron makes this the best yellow rice ever.


  • 2 pinches good quality saffron threads
  • 1 tbsp extra virgin olive oil
  • 0.5 cup minced yellow onion
  • 1 cup white basmati rice
  • 2 cups vegetable stock
  • 0.5 tsp salt


  1. Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add a second pinch of saffron threads to the mortar. Do not crush further.
  2. Pour 0.25 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
  3. Meanwhile, rinse the rice until it runs clear.
  4. In a large heavy pot, sauté the onion in the olive oil until the onion begins to caramelize, about 10 minutes.
  5. Add rice to the pot and stir for a minute longer, mixing the rice together with the cooked onion.
  6. Pour the yellow saffron liquid evenly across the top of the rice, making sure to get every last bit into the pot.
  7. Add broth and salt to the pot.
  8. Bring to a boil, cover, reduce heat to low. Cook for 20 minutes or so, or until all the stock is absorbed and the rice is tender. Fluff the rice with a fork before serving.


  • Substitute chicken stock instead if desired.