86% would make this again

Recipe For Saffron Rice

Q: What rice should I use for saffron rice and should I rinse or soak it?

Use good quality long grain basmati for light, separate grains. Rinse the rice under cold water until the water runs clear to remove surface starch, and soak for 15 to 30 minutes if you have time; soaking helps the grains expand evenly and shortens the cook time for fluffier rice.

Q: How much saffron is used in rice?

A little goes a long way. For a pot serving four, use a modest pinch or about 8 to 15 threads, crush them gently and bloom them in a tablespoon or two of warm water or milk for 5 to 10 minutes before adding to the cooking liquid so the colour and perfume release evenly.

Q: Can I substitute turmeric or something else for saffron?

You can use turmeric or safflower to copy the golden colour but they do not reproduce saffron’s delicate floral aroma and flavour. If you must substitute for colour only, use a very small pinch of turmeric but expect a different final taste.

Q: How do I avoid soggy or mushy saffron rice?

Stick to a measured liquid to rice ratio, keep the lid on while it simmers, and do not stir the rice while it cooks. After the heat is off let the rice rest, covered, for 10 to 15 minutes so steam finishes the cooking gently, then fluff with a fork which keeps the grains separate.

Q: Should I cook the rice in water or stock and can I add ghee or butter?

Cooking in a light stock adds depth and is a great choice, but remember to reduce added salt because stock can be salty. A small amount of ghee or butter added at the start or finished on top gives classic richness and a silky mouthfeel.

Q: What garnishes and add ins work best with saffron rice?

Toast nuts such as almonds, cashews or pistachios and scatter them on top for crunch, and add a few plumped raisins or currants for a sweet contrast if you like. Add garnishes just before serving so they stay crisp and the rice does not turn sticky.

Q: Does this mint yogurt sauce pair well with the rice?

This mint yogurt sauce is my Father's own recipe that he's proudly tweaked over the years, it goes excellent with this rice recipe. It gives a perfectly cooling and soothing taste that balances the richness of the dish. Other sauces that you can use are Peri Peri sauce if you want something bold and spicy to contrast with the light fragrant taste of this recipe. Tzatziki sauce can go well with this rice too.

Vish G

September 13, 2025

This recipe for Saffron Rice brings together fluffy basmati, warm spices and the delicate fragrance of saffron for a dish that feels both comforting and special. It’s simple enough for a weeknight yet elegant enough to impress at a dinner table. One bite and you’ll see why it’s such a favourite.

PREP TIME

10 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the saffron rice
250g (1 ¼ cups) basmati rice
2 tbsp ghee or unsalted butter
1 medium onion, thinly sliced
2 green cardamom pods
2 whole cloves
1 small cinnamon stick
½ tsp cumin seeds
350ml (1 ½ cups) hot water or light chicken stock
Pinch of saffron threads (about 15–20), soaked in 2 tbsp warm milk for 10 minutes
1 tbsp golden raisins
1 tbsp cashews
1 tbsp almonds
1 tbsp almonds
For the mint yogurt sauce
300g (¾ cup) plain Greek yogurt
2 tbsp mint sauce or 2 tsp dried mint powder
½ tsp sea salt
2 tsp sugar
1/3 tsp cumin powder
1/3 tsp coriander powder
1 tbsp cold water (to loosen if needed)

Instructions

Rinse the basmati rice in cold water until it runs clear, then soak for 20 minutes. Drain well.
Heat 1 tbsp ghee in a large saucepan, add the cashews and almonds, and toast until golden. Remove and set aside.
In the same pan, add the remaining ghee along with onion, cardamom, cloves, cinnamon, and cumin seeds. Cook gently until the onions turn soft and lightly golden.
Stir in the drained rice and cook for 1–2 minutes to coat it in the spices and ghee.
Pour in the hot water or stock, add the saffron milk and salt, then stir once. Bring to a simmer, cover with a tight-fitting lid, and cook on the lowest heat for 12–15 minutes without stirring.
Switch off the heat and let the rice sit, covered, for another 5 minutes before gently fluffing with a fork.
Stir in the raisins and toasted nuts, keeping a few aside for garnish.
To make the mint sauce, mix the yogurt with mint, lemon juice, salt, sugar, and water until smooth and creamy. Adjust seasoning to taste.
Serve hot, topped with the reserved nuts and a few extra saffron strands if you like.