I used four or five threads of saffron instead of powder. The taste was delicious and I will definitely make this recipe again and again. Thank you!

Very good recipe. I used 1/2c boiling water to steep the saffron and 1 1/2c chicken broth for the remainder of the liquid. The taste was very nice though having never before had saffron I have nothing to compare it to. This was an easy recipe which I would make again.

easy!

Wonderful! I added a 1/2 cup of frozen peas for color. My family loved it! Thanks for posting.

This was the first time I had used saffron in a recipe. I did change the ingredients i must admit. I added chicken oxo to the rice, and also mushrooms while it cooked. I think otherwise it would have been a bit bland. Very good witht he additions, and i will definately make it again.

This was perfect Saffron rice. I made it for a dinner party with Persian Kabobbs and everyone wanted seconds. I'm saving this one.

I used Basmati rice, replaced the water with chicken stock and added a cinnamon stick. I first heated about a 1/4 cup of stock with the saffron in the microwave for about 2 mins. Let it set for about 5 mins. Added everything to my rice cooker and let stand on "warm" for about 1/2 hour. This allowed the flavors to really settle in before turning on to cook. Rice came out bright and colorful. At the end added some frozen peas/carrots that had been defrosted in the microwave.

This is the most buttery delicious rice! No wonder saffron is priced right up there with gold...

This was a great recipe, which I will definitely make again! Both my husband and 4-year-old enjoyed it (the latter was exceptionally excited at the notion of eating "yellow" rice). I followed the recipe precisely with three exceptions: 1) I used Spanish saffron threads (it was all I had on hand); 2) I substituted 1/2 cup white wine for 1/2 cup of the water (per another reviewer's suggestion); and 3) I cooked it in a saucepan with lid as opposed to a skillet (my only lidded skillet was far too large for this recipe, and I was afraid it would burn). I think that next time I might saute a large chopped onion in the butter along with rice/salt for added texture and flavor. All in all, it is a nice recipe!

I'm used to my rice having a more intense flavour, but I have to say that this recipe was wonderful. I did add a sprinkle each of pepper, paprika, garlic and onion powder. Also I added slightly more saffron but overall it tasted great.

great rice, the only thing i did different was i cooked it in my small rice cooker using it's rice and water measure. I served this with the tarragon lovers scallops and snow peas.

A great easy recipe but WAY too much salt. Highly recommend reducing the salt to at least 1/2tsp. You can always add more salt later if waned.

This rice was fabulous! I paired it with the Greek Lamb Kabobs and it was a hit. The trick is to cook it in a rice cooker.

This rice was beautiful and tasty. Used a tea strainer since I only had saffron strands. Took a coffee filter and cut a square out and wrapped the saffron in it, then put it in the strainer and in the water. Came out rich and yellow. Served with Tandoori Chicken from this site.

Fairly flavorful and easy to make.

I tripled this recipe for a dinner party and it came out great. It was the first thing to disappear from the platter and the first thing that I was complimented on by my guests. I used whole Spanish saffron threads, but used more than I would have if I had Indian saffron. I also added about 8 green cardamom pods and 8 cloves to give a little extra flavor. I also used ghee instead of whole butter. I couldn't have been more pleased with it, and I'm pretty picky about my basmati!

I wasnt expecting this to be real flavorful. just yellow.lol. Saffron doesnt have a really strong flavor but it does have a very mild and unique one.