Saffron Rice
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken.
Ingredients
- 1 cup long-grain rice (basmati preferred)
- ½ teaspoon saffron threads
- 2 cups chicken stock
- 6 tablespoons oil or ghee
- ½ cup minced celery
- 1 inch piece of cinnamon stick or equivalent ground cinnamon
- 2 cloves
- 1½ tablespoons brown sugar
- 1½ tablespoons molasses
- 1 teaspoon salt
- 1 pinch of ground coriander
- 1 pinch of ground cardamom
Ingredients for 4 servings (860 g) · the original recipe
Method
- 1
Wash the rice in cool water until the water runs absolutely clear.
- 2
Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
- 3
Heat the oil, cinnamon, and cloves in a heavy saucepan.
Stovetop - 4
Add the celery to the saucepan.
Stovetop - 5
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
Stovetop - 6
Add the stock, sugar, molasses, salt, coriander, and cardamom.
- 7
Stir to dissolve the sugar.
- 8
Bring to a boil, then reduce to a low simmer.
Stovetop - 9
Add the saffron mix, both water and threads, stirring gently.
- 10
Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
- 11
Fluff with a fork.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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