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Saffron Rice

Mexican.Chef's picture
  Saffron threads 1 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  White onion 1⁄2 , finely minced
  Finely minced garlic 2 Teaspoon
  Kosher salt 1 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Long grain white rice 2 Cup (32 tbs)

To make the rice, toast the saffron in a small, dry saute pan over medium heat, shaking the pan continuously to prevent burning.
Toast for 2 minutes, or until fragrant.
Remove the saffron from the heat and reserve it.
In a large saucepan over medium heat, combine the oil, onion, garlic, salt and pepper.
Stir for 1 to 2 minutes and add the rice.
Stir constantly until the oil is absorbed and the rice begins to smell nutty, about 2 minutes.
Add 3 cups water to the rice, stir in the saffron, and bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer until all the water is absorbed, 20 to 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Saffron

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1893 Calories from Fat 502

% Daily Value*

Total Fat 57 g87.6%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2870.9 mg119.6%

Total Carbohydrates 310 g103.5%

Dietary Fiber 7 g28.1%

Sugars 3.4 g

Protein 29 g57.2%

Vitamin A 0.6% Vitamin C 21.3%

Calcium 15% Iron 24.9%

*Based on a 2000 Calorie diet

Saffron Rice Recipe