If you like saffron rice, you’ll love this easy and delicious recipe! It’s especially good paired with fish and shrimp dishes! And if you’re not a big fan of peas, no worries, simply leave them out and enjoy the full flavor of the saffron – it can definitely stand on its own.
Although we enjoy soaked brown rice, unfortunately, I’ve not had success in making a great-tasting saffron-flavored brown rice. And as Sarah at The Healthy Home Economist points out in her article on brown vs. white rice, for those who can tolerate grains, it’s not a health-compromise to enjoy a homemade white rice dish. In fact, it may actually be healthier for your gut than brown rice.
Easy Saffron Rice with Peas (if you please)
Ingredients
- 2 cups white basmati rice
- 3 1/2 cups chicken stock
- 1 tsp sea salt
- 1/2 tsp saffron threads
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp turmeric
- 1/8 tsp freshly ground black pepper
- Pinch of red pepper flakes
- 1 tsp fresh-squeezed lemon juice
- Optional: 1 cup of frozen sweet peas, thawed
Instructions
- In a large saucepan, add chicken stock over high heat. Then add the salt, saffron, onion powder, garlic powder, turmeric, black pepper, red pepper flakes and lemon juice. Next, stir in the rice. Bring it to a boil, then reduce heat to low and cover tightly with a lid. Cook covered for approximately 15 minutes, or until nearly all of the liquid has been absorbed.
- Then, turn off the heat. If serving with peas, add the thawed peas and gently stir, just enough to incorporate the peas into the rice. Cover the saucepan with the lid.
- Regardless of whether you're adding peas or not, allow the rice to remain on the stovetop (heat off) covered for another 5-8 minutes. The residual heat will help to finish steaming the rice and will warm the peas, if you’re using them.
- Before serving, remove the lid and fluff the rice with a fork. Add additional salt to taste, if needed. When fluffing the rice, you may notice a few spots of reddish-orange coloring throughout the rice, this is from the saffron, and adds to the beauty and flavor of the dish! Enjoy!
Saffron can be expensive and sometimes can be of low quality. Where do you get yours, since I noticed you use it a lot?
Hi, Dallas. I actually don’t use saffron very often – only in this rice dish, which we have about once or twice a month. I get my saffron from Mother’s Market – a local whole foods type store in Southern Cal. Yes, saffron is expensive. The best I’ve had came from a friend who was traveling in the middle east and brought me back a foil pouch of Edmon Saffron. It was wonderful. If it wasn’t so expensive, I would certainly enjoy creating more recipes with it. Blessings, Kelly 🙂
Thanks, Kelly!
You’re so welcome 🙂
Kelly, have you ever substituted the 1/2 teaspoon of saffron with 1/4 teaspoon turmeric and 1/2 teaspoon sweet paprika? It’s a way to get around the high cost of saffron and most people don’t catch the swap.
What a smart tip! I haven’t heard this before, but I really appreciate you taking the time to give me, and everyone reading this, some great advice. I’m going to try that next time and see if I notice a difference in flavor. Thanks again! With blessings and gratitude, Kelly 🙂