Saffron rice

    25 min

    Saffron is expensive, but it adds a wonderful luxurious flavour to rice. Serve with Indian and Persian dishes.

    108 people made this

    Serves: 6 

    • 400 g basmati rice
    • 2 tablespoons butter
    • 2 or 3 bay leaves
    • pinch of saffron threads
    • 500 ml vegetable stock (boiling)
    • Salt (to taste)

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Wash rice, cover with cold water and soak for 30 minutes. Drain.
    2. Melt butter in frying pan over medium heat, then add bay leaves and drained rice. Cook, stirring, until all the moisture has evaporated (about 6 minutes).
    3. While rice is cooking, soak saffron in 2 tablespoons hot water for a few minutes. Add saffron to rice along with boiling vegetable stock, 375 ml boiling water and salt. Bring to the boil, then reduce heat and cook, covered, until all the water is absorbed and rice is cooked (about 12-15 minutes).

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    Reviews in English (7)


    Perfect .Will definately use this next time i cook a curry.  -  02 Sep 2013


    I have never cooked rice in a frying pan before, but this is easy and really delicious. It kept warm very well too.  -  03 Aug 2013


     -  21 Jun 2010