Saffron Rice 13

Saffron Rice

59 responses

  1. Coco Galvez
    September 14, 2011

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    yummm…that’s what’s for dinner tonight!

    • Tori Avey
      September 14, 2011

      Yay Coco! I’m guessing you’ll make the vegan version… ;)

  2. James
    September 14, 2011

    Thanks for the recipe, looking forwards for more. I just started following your tweets. Mazal U’bracha to you.

  3. Joan Nathan
    September 14, 2011

    Would love to meet you. Am coming to LA in December. Joan Nathan

    • Tori Avey
      September 14, 2011

      Joan, that would be wonderful! I’ll email you. :)

  4. Marcy K.
    September 14, 2011

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    This sounds wonderful! If I only wanted to make half the recipe would I just cut the ingredients in half or do they have to be adjusted somewhat?

    • Tori Avey
      September 14, 2011

      Marcy, just cut every ingredient in half, it will work great. For the saffron, use just one pinch, but only crush half of it. Let me know how you like it! :)

  5. Liz
    September 14, 2011

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    The color the saffron gives is just gorgeous!!! Simple, lovely and delicious~

  6. Coco Galvez
    September 14, 2011

    yes, That’s what I’m cooking right now :D

  7. Faythe
    September 14, 2011

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    Ohhhh yum. I am a rice lover, so we eats lots of rice. I have got to try this. Clearly I need to add saffron and batsmati rice to my shopping list.

  8. Linda
    September 14, 2011

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    Great idea…I love adding Sephardic aspects to holiday meals. This rice looks wonderful!
    My family is stuck in the Ashkenazi regulars…but some holiday things they only get once a year(like Kreplach) so I understand how they feel.

    As someone who has always striven to keep the recipes of my family past alive… I just love what you are doing on your blog, it is a joy to visit you!….The history of Jewish food and keeping it alive in the traditions of our family mean so much to me.

    L’Shana Tova to you and yours!

  9. Dan
    September 14, 2011

    I’m a Persian, but a lazy one. This is at just the right level of effort, so it’s cooking even as I type this…. :-)

  10. Kimberly (unrivaledkitch)
    September 14, 2011

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    simple and delicious. such a lovely core side dish to go with so many things .thanks for sharing

  11. Kim Bee
    September 14, 2011

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    Tori, this is absolutely amazing. I love how vibrant it is. I have to try this one. Now I need to find some good quality saffron in the culinary black hole I live in. Wish me luck.

  12. Ann
    September 14, 2011

    Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    This is amazing! I really like saffron rice, but I’ve never made it! Thanks for the recipe AND the step-by-step pictures!

  13. Christine
    September 14, 2011

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    I love saffron, but is the most expensive spice. Pistils of certain crocus have to be hand picked. Roughly 150 flowers yield 1 gram. Thanks for sharing a great recipe.

  14. Karen
    September 15, 2011

    Where is a good place to buy saffron threads that aren’t too expensive but decent? Whole Foods? online? Thanks!

    • Hyla
      August 18, 2012

      Trader Joe’s has good saffron at an unbelievable price!

    • Rick
      January 24, 2013

      Costco also has saffron right now.

      • Tori Avey
        January 24, 2013

        Great tip Rick!

  15. Curt
    September 15, 2011

    I’ve never used saffron, but have wanted to. This looks like something I could try. I love rice dishes!

  16. Rachel @ My Naturally Frugal Family
    September 15, 2011

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    Tori, this is gorgeous. Saffron rice really is a wonderful side dish year round. I have never made it from scratch myself so I look forward to searching out some good saffron and giving this a whirl.

  17. Kristy
    September 15, 2011

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    I have yet to cook with saffron, but it’s something I’ve always wanted to try. This rice looks so good and I love the color – it would make a great side dish to the holiday meal. :)

  18. Cindy
    September 16, 2011

    I love saffron!!
    I would love to invest in some good quality stuff but they’re just so pricey!!

  19. kita
    September 18, 2011

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Saffron is one of those amazing spices that I just can’t get enough of – and the combination of saffron and rice is just perfection. I want to be at your dinner table right now with all the yumminess going on!

  20. julie
    September 26, 2011

    the only saffron available at my market was made by BADIA and about $6 for a little baggy. It says “spanish saffron” on it. Is that not going to be good?? Oh no! I guess I could go to whole foods if it is going to suin it :(. I am making the brisket and rice for Wed night….have my pomegr molasses reducing right now! It is taking wayyy longer than 80m though…more like close to 3 hr! Almost done and can’t wait to marinate my brisket!! LOVE your site!!

  21. Fran
    September 29, 2011

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    Thanks for the recipe, Tori. It was a hit at my Rosh Hashanah dinner last night! I was able to make it the day before and reheat it in the oven with a little chicken broth added for moisture. It was delicious!!

  22. Matthias
    September 30, 2011

    I had the fortune and got real iranian saffron and used just a really tiny amount of it. It`s astonishing how much color and flavor is in those tiny saffron things (what is the correct english term for it?).
    Made turkey “schnitzelim” with Saffron rice.

  23. lagatta à Montréal
    October 1, 2011

    This is very lovely. If you are making a vegetarian/dairy meal, you can add some butter along with the oil (and ideally, some vegetable stock) instead of the chicken stock.

    Joan Nathan (someone I very much admire in terms of food and food/social/family history, alongside Claudia Roden, and I’m not even Jewish) was so kind as to reply to me about her book on Jewish cuisines in France, from the ancient Jewish communities along the Rhine and the Mediterranean shores, later Ashkenazi and then Sephardic immigrants, and classic and homestyle French cuisine adapted to kosher laws.

    Real Spanish saffron, like real Iranian or Italian saffron, will rarely come in a bag. However, some shops (mostly “ethnic”) are much cheaper than others. Saffron is very expensive by weight, but a tiny bit goes a long way.

  24. Andreo
    October 8, 2011

    Thank you so much Tori, that was the best rice I have cooked ever (and the first time I used saffron). I am glad I have found your blog. Shana Tova u Hatima Tova!

    • Tori Avey
      October 11, 2011

      So happy you liked it Andreo!

  25. aarthi
    October 10, 2011

    Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    First time here……Wow what a colour..Safforn always gives you a wonderful aroma and colour to any dishes..This looks really good…Following your blog straight away..If you have time Check out my blog too..

    Aarthi

  26. torviewtoronto
    October 11, 2011

    Saffron rice looks fabulous and flavourful

  27. Dana
    February 6, 2012

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    LOVE your story, and the rice dish sounds wonderful. Can you tell me how much tumeric I would need to use in place of the saffron? I’m financially strapped right now and cannot afford the spice. I understand the flavor will not be same, but would still like to try.

    • Elizabeth
      July 24, 2013

      Use 1/2 teaspoon turmeric in place of the saffron. Once you have sauteed the onions, lower the heat, add the turmeric and infuse it into the onion and oil mixture for at least 30-45 seconds. Then carry on with the recipe. Increase your chicken stock to 4 even cups.

  28. David
    March 22, 2012

    Hi Tori, I will be making this for our Pesach seder. I plan on adding currants to it. Do you have a suggestion on how much to add to this recipe? 1/2 cup, 1 cup, etc?

  29. Michelle
    May 8, 2012

    Looks like a good recipe to try : ) Just wanted to share that i found my little bottle of saffron threads at costco for $15. Can’t say that i’ve made anything good with them yet(my fault), so i can’t say if i recommend or not.

  30. Mike
    July 31, 2012

    My friend brought a container of saffron back from Iran and gave to my wife and me. We have never even tasted saffron. He says to crush the saffron (about 10 seeds) and soak it in hot water for two hours. Can’t wait to try this rice with shrimp. Thanks.

  31. Rick
    January 26, 2013

    When you say a pinch, do you mean a couple of threads of saffron? A pinch would use up half the bottle. Love the pictures you show with each step. Wish all cookbooks did it that well. Thank you.

    • Tori Avey
      January 26, 2013

      Thanks Rick! I use about 10-15 threads per pinch. Enjoy!

  32. Jonathan Virtue
    February 22, 2013

    Thanks for this elegant recipe. I see it coming to fruition as I write. I can see the caramelized onions on top of the beautifully yellowed rice! Another 5-10 minutes methinks.

    • Jonathan Virtue
      February 22, 2013

      I added Campbell’s Vegetable Stock stock instead of water to make it vegan.

  33. Mom of 3
    July 19, 2013

    I love this rice!i made it about a month ago and I’m making it right now! Very easy and flavorful. Thank you!

    • Tori Avey
      July 21, 2013

      Me too! It’s one of my go-to sides because it compliments so many dishes.

  34. Gretchen
    September 9, 2013

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this for Rosh Hashanah dinner, in lieu of the ever present potato. (I love potatoes, but wanted something a little different.) I’ve never used saffron before, so this was a fun experiment. I have to admit to burning the rice a bit on the bottom (I usually do, oh well), but the rest was delicious- warm, savory, with a full, rich flavor. I will definitely love to have this again, especially with the (hopefully) colder months ahead. Thanks!

    • Tori Avey
      September 10, 2013

      You’re welcome Gretchen. I have to admit this is my favorite go-to side dish because it is so easy, so tasty, and it goes with so many different things!

  35. Neta
    September 13, 2013

    I bought some really good Saffron powder in tiny packets from Fairway. It’s the good kind. How much of that should I use?

  36. Chris
    November 1, 2013

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    Tori this rice looks delicious. I like that you’ve put in the effort to include a picture at each step. Now, to go find Saffron (I live in South Africa)

  37. elle
    December 24, 2013

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thanks! I’m making this for a side with Christmas Dinner. You can order saffron from Iran on line:) It is amazing!

  38. Mellow Yellow
    January 18, 2014

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I’m just mad about Saffron, and Saffron’s mad about me! Great side with seafood along with some black beans!

  39. Yvette D
    February 10, 2014

    I just made this recipe and I used saffron that I purchased at trader Joe’s. But it didn’t come out with the flavor I expected. It had an old, plasticy taste.
    I’m not sure why. Can someone answer? Thanks.

    • Tori Avey
      February 10, 2014

      Hi Yvette– how much did the saffron you bought cost? If it was not very expensive, it was not true saffron but likely Mexican saffron which is actually made from safflower. The flavor is very different from saffron and I do not find it at all satisfactory. Good saffron costs over $10 for even the smallest package.

  40. Yvette D
    February 12, 2014

    Well, the saffron I bought cost $5.99. So I guess I have my answer.
    The label says Spanish saffron. Is that the same as Mexican saffron?
    I guess I’ll have to a special market to find what I need. Thanks for your help.
    Is there anything else I should know?

    • Tori Avey
      February 13, 2014

      Yvette, Spanish saffron is the same as Mexican saffron– so yes, there’s your answer. :) Real saffron is pricey, but a little goes a long way. Depending on where you live, you may be able to find true saffron at a larger grocery chain (like Ralphs) or a gourmet or specialty grocer (Whole Foods, Middle Eastern markets). The main thing that distinguishes the real saffron from the other is price. Expect to pay $10 or more for a very small amount of true saffron.

  41. Lisa
    March 25, 2014

    Finally a simple recipe simply explained. I can’t wait to try it. One question; i don’t have a spice mortar, what else could I use?
    If to using chicken or vegetae stock will it alter the flavor, meaning take way from the flavor of the saffron?

    • Tori Avey
      March 26, 2014

      Hi Lisa, you can make the recipe without crushing the strands, just be sure to let them soak in warm water for 15 minutes instead of 5. Crushing the strands allows them to release flavor more quickly; it will also intensify the yellow color of the rice. However, it isn’t necessary if the strands are given ample time to soak in the water. Enjoy!

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