Saffron Rice Recipe
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Saffron Rice

By: Kimber 
"Takes a little time but well worth the wait!"

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (28)

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
1 Hr 20 Min

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 2 cups uncooked long-grain rice
  • 3/4 teaspoon crushed saffron threads
  • 4 tablespoons butter
  • 6 whole cardamom seeds
  • 4 whole cloves
  • 3 cinnamon sticks
  • 1 onion, chopped
  • 3 cups boiling vegetable broth
  • 1 teaspoon salt

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 404 | Total Fat: 10.2g | Cholesterol: 24mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 22, 2003 by MIIST   view full review
This is a tasty recipe. For those of you who find variations on this recipe bland, it is...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 19, 2004 by NIVES123   view full review
Basmati rice is a MUST! I used only 2 tbsp of olive oil instead. If you don't have Saffron...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 14, 2003 by Geekette Supporting Member (Click to learn more about Supporting Membership)  view full review
I love this rice. I've made it at LEAST a dozen times and my husband has officially declared...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 4, 2007 by Grifo   view full review
At first I did not like the flavor of this dish, however by the end of the dish I had...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 13, 2008 by GANGWISH   view full review
This rice gives new meaning to the word AROMATIC! It smells great and tastes great. Much...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 20, 2007 by Lin   view full review
This looks just like a recipe that my Indian grandmother passed down to me. I also add 4-5...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 28, 2009 by somethingnew   view full review
Fabulous recipe. 2 T olive oil is plenty. One time I sprinkled in some fennel, mustard, and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 20, 2006 by JoeyEmma   view full review
Not overly fussy to make and the extra work does make a difference. I had it with lamb...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 15, 2003 by ADELAR   view full review
Takes a bit of time, but tastes INCREDIBLE. I use twice as much saffron as reccommended -...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 14, 2003 by SAMEKS   view full review
Great rice! I loved it, but my kids weren't too crazy about it because of the spices. I will...

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