How to Make Saffron Rice

Homemade saffron rice isn’t something cooked regularly. It’s usually reserved for special occasions and celebrations. However, easy saffron rice can also be a treat for home dining (VEGETABLE KURMA CURRY).  The central ingredient is, of course, saffron strands. For Malaysians, saffron is imported and can be rather pricey, with flavor and price varying depending on the country of origin.

Over time, more choices have become available from Bangladesh, Iran, and Spain, with Iranian saffron being the most popular in Malaysia due to its affordability without compromising quality.

To make saffron rice, you typically need about ½ teaspoon of saffron, but if you want to be generous, go ahead and add a little extra. Just remember, too much can make the rice taste bitter, overpowering, and overly aromatic (SPINACH CHEESE RECIPE).

Since saffron is considered a luxury ingredient, it’s best not to waste it. When stored in an airtight container, saffron can last 1–2 years, and you can use the strands for biryani rice or a few strands in warm milk to make nutritious golden milk or saffron milk.

 

The simplest saffron rice requires only rice, salt, water, and saffron. For an elevated version, you can combine shallots and garlic, creating the Turkish-style saffron rice.

 

The end result is golden rice or yellow rice, with the floral aroma of saffron, the gentle sweetness of shallots, and the savory taste of garlic.

Ingredients

3 cups cooked rice

1/2 tsp saffron, soaked in hot water for 10 minutes

2 tbsp olive oil

1 large red onion, chopped

5 cloves garlic, smashed

Salt and pepper to taste

Method

Heat oil, add chopped onion and smashed garlic.

Cook until softened.

Add cooked rice and saffron (including the soaking water). 

Season with salt and pepper.

Stir to combine in all the ingredients and switch off the heat.