Photo of Saffron rice by WW

Saffron rice

Total Time
43 min
10 min
28 min
Saffron gives this rice its lovely yellow color. It is a very unique Indian spice that has a very subtle flavor. It comes in threads, so crushing them is the best way to get the correct measurement. Although it's a little pricey, it is often sold in very small amounts and a little goes a very long way. The quick saute of the onions and rice gives the rice a head-start on cooking and creates a nutty flavor, making for a richer taste in the end. Contrast the gorgeous rice with a hint of green at the end. Cilantro is called for here but green onions or parsley also do well. Pair this rice with some grilled chicken breasts or pork tenderloin and a side of your favorite wilted leafy green vegetable.



½ tsp, threads, crumbled


2 Tbsp, boiling

Vegetable oil

1 Tbsp

Uncooked onion

1 small, yellow, minced

Uncooked white rice

1 cup(s), long-grained

Reduced sodium chicken broth

2 cup(s), hot

Table salt

¾ tsp


¼ cup(s), chopped fresh


  1. Steep saffron in boiling water; set aside.
  2. Rinse and drain rice.
  3. Warm oil in a large, heavy saucepan over medium-high heat. When oil shimmers, add onion; cook, stirring frequently, until softened, 2-3 minutes. Add rice; cook, stirring frequently, until fragrant, 2-3 minutes.
  4. Stir in broth, reserved saffron water and salt; cover pan, reduce heat to low and cook until liquid is absorbed, 18-20 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff with a fork and serve.
  5. Serving size: 1/2 cup