Saffron Rice

Saffron Rice

60
LLADRACH 0

"This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 259 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 113 mg
  • 5%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

Reviews

60
  1. 69 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Mmmm, rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh, which added great fresh flavo...

Most helpful critical review

it would be better to grind the safron prior to adding it. otherwise it won't unfold it's yellow colour. also there is no need for artificial food colouring when using saffron.

Mmmm, rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh, which added great fresh flavo...

it would be better to grind the safron prior to adding it. otherwise it won't unfold it's yellow colour. also there is no need for artificial food colouring when using saffron.

This is very exquisite. It really celebrates the saffron. It's ok to cut back on the butter and to use different flavors of broth or stock. Fresh parsley is better than dried. Really a great ...

I used a mixture of butter and olive oil(1Tbsp each) and used chicken stock instead of water. Heat chicken stock and allow saffron to "bloom" in the stock for a few minutes. I used basmati ric...

I changed the recipe a bit and the results were absolutely DELICIOUS! I used less butter (6 tbs) and I added thinly sliced smoked portuguese sausage. I sauteed the onions and sausage for about 2...

Just bought saffron for the first time yesterday,so had to try this recipe w/it. I used 1/2 a small onion, & olive oil instead of butter ( 2 Tbsp.) also, chicken stock, not water, cause that's w...

Great but I used butter instead of margarine and chicken broth instead of water. I skipped the food color as well.

Really Yummy!!! I only added about 4 tablespoons of butter which turned out fine. I didn't have any parsley so I omitted it. I did however add a pinch of curry and cumin. I used basmati rice w...

This is delicious! I don't often make plain white rice anymore as a side since finding this easy, somewhat sinful recipe. It's more than ok to cut back on the butter to at least half. I also us...