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Saffron Rice

Saffron Rice


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1 h 20 m servings 404 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cover rice with cold water and set aside to soak for 30 minutes.
  2. Soak saffron threads in 2 tablespoons boiling water.
  3. Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
  4. Pour in the boiling broth and stir in the salt and saffron.
  5. Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

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Read all reviews 48
  1. 59 Ratings

Most helpful positive review

This is a tasty recipe. For those of you who find variations on this recipe bland, it is important to note that you **must** use Basmati rice to make this dish, as the Indians do. Basmati has ...

Most helpful critical review

i will try it again b/c i love the ingredients but i didnt have basmati on hand so yes, it was bland. also i had ground cardamom and couldnt find the equivalent measure to 6 seeds. also the colo...

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Most positive
Least positive

This is a tasty recipe. For those of you who find variations on this recipe bland, it is important to note that you **must** use Basmati rice to make this dish, as the Indians do. Basmati has ...

I love this rice. I've made it at LEAST a dozen times and my husband has officially declared it illegal for me to make "regular" rice again. It takes a little longer than regular rice, but it'...

Basmati rice is a MUST! I used only 2 tbsp of olive oil instead. If you don't have Saffron threads 2 tsp of tumeric powder also adds a nice flavor! I also toss about 1 tbsp of sesame seeds at ...

This looks just like a recipe that my Indian grandmother passed down to me. I also add 4-5 bay leaves at the beginning. It goes really well with South Indian dishes. And yes, basmati rice is ...

At first I did not like the flavor of this dish, however by the end of the dish I had completely changed my mind this is a dish I will make again for sure. I did not have basmatti rice so the ne...

This rice gives new meaning to the word AROMATIC! It smells great and tastes great. Much stronger saffron flavor than any restaurant I've been in yet. I used the recommended Basmati rice. I ...

Fabulous recipe. 2 T olive oil is plenty. One time I sprinkled in some fennel, mustard, and caraway seeds since I didn't have any cardamom, and didn't really notice a difference - the cinnamon a...

Not overly fussy to make and the extra work does make a difference. I had it with lamb kebabs. I would say that my rice was cooked and fluffy after about 20 minutes, I wouldn't leave it for 40 ...

Excellent. I made this to accompany a medieval feast and it was a hit. I added slivered almonds at the end. I will definitely be making this again.

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