When creating a Rosh Hashanah menu, I’m always thinking about balance. We eat so many sweet foods to celebrate the Jewish New Year, which is a wonderful tradition– but it can also be overwhelming. Honey, apples, tzimmes, cake, kugel… it’s a lot of sweetness.
That’s why I love serving saffron rice as a Rosh Hoshanah side dish. The subtle, savory saffron flavor compliments all the sweet, rich flavors of the Rosh Hashanah holiday. It tastes buttery, even though it’s dairy free. It’s super easy to make for a large crowd, and takes less than 45 minutes from start to finish. It’s also very pretty and festive.
When my friend Farah taught me some of her family’s Persian Jewish recipes last year, she gave me a tip that helps to open up the flavor of the saffron spice. She suggested soaking the spice in hot water for a few minutes before adding it to the dish.
I now do this when I make saffron rice, and it makes a big difference on flavor. The rice becomes rich with saffron flavor and aroma.
Here are three more important tips:
#1: Invest in good quality saffron. I say invest, because saffron can be very pricey. You only use a small amount, but you also get a very small amount in most bottles. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.
#2: Don’t omit the salt… the combination of salt, saffron, and caramelized onions gives this rice a rice, buttery flavor. You won’t believe there’s no dairy when you taste it!
#3: Buy white basmati rice; don’t substitute long grain rice or brown rice. The flavor and texture won’t be the same.
If you’d like to make this dish pareve or vegan, you can use water in the place of chicken stock. I prefer the chicken stock because it adds a lot of flavor to the rice. If you do use water, add an extra pinch of salt to make up for the salt in the chicken stock.
We eat saffron rice all year round, particularly during the winter months, because it’s both healthy and cozy– it’s the kind of comfort food that is good for you. It’s also gluten free if you use a certified GF chicken stock. Enjoy!!
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Saffron Rice
Ingredients
- 1/4 teaspoon good quality saffron threads
- 1/4 cup hot water
- 2 tablespoons extra virgin olive oil
- 3/4 cup minced yellow onion
- 2 cups white basmati rice
- 3 cups chicken stock or vegetable stock (if using vegetable stock, choose a golden colored stock such as "no chicken" broth)
- 3/4 teaspoon salt (if using a low sodium stock, adjust salt to 1 tsp)
Instructions
- Take 1/8 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.Add the other 1/8 tsp saffron threads to the mortar. Do not crush these remaining threads.
- Pour 1/4 cup of hot water into the mortar. Let all of the saffron soak for 5 minutes. This will open up the flavor of the spice.
- Meanwhile, sort your basmati rice and rinse in a colander. Drain.In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.
- Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
- Pour the yellow soaked saffron liquid evenly across the top of the rice.
- Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Bring back to a boil for 30 seconds.
- Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
- Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.
NOTES
Nutrition
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!!
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!
I love saffron!!
I would love to invest in some good quality stuff but they’re just so pricey!!
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. 🙂
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.
I’ve never used saffron, but have wanted to. This looks like something I could try. I love rice dishes!
Where is a good place to buy saffron threads that aren’t too expensive but decent? Whole Foods? online? Thanks!
Trader Joe’s has good saffron at an unbelievable price!
Costco also has saffron right now.
Great tip Rick!
go to Turkey for a holiday, it is quite inexpensive there.
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.
This is amazing! I really like saffron rice, but I’ve never made it! Thanks for the recipe AND the step-by-step pictures!
I’m going to make this hopefully soon. Bought Saffron threads at Costco not cheap. I’ve never used Saffron before nor have I use Basmati rice. I’ve only use Min. rice and Long grain rice. So hoping to get this right. The recipe sounds great and the pictures really help.
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.
simple and delicious. such a lovely core side dish to go with so many things .thanks for sharing
Thanks, Tori! I’ve been wanting to make this forever and I so appreciate your recipe with all the pics! Looking forward to your newsletters!?
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…. 🙂
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!
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.
yes, That’s what I’m cooking right now 😀
The color the saffron gives is just gorgeous!!! Simple, lovely and delicious~
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?
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! 🙂
Would love to meet you. Am coming to LA in December. Joan Nathan
Joan, that would be wonderful! I’ll email you. 🙂
Thanks for the recipe, looking forwards for more. I just started following your tweets. Mazal U’bracha to you.
yummm…that’s what’s for dinner tonight!
Yay Coco! I’m guessing you’ll make the vegan version… 😉