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)
NOTES
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.
Gina Hernandez says
Just made tonight with grilled shrimp and chicken shish kebobs. It was delish. Hubby and teenage son devoured it. Easy recipe, will use again and again!
AngelD says
Absolutely delicious and authentic tasting. So easy to make as well. Have enough for leftovers so I’m happy.
Chloe says
Great recipe and so easy to make. I’ve made it twice already with Punjabi beans. Delicious!
Darlene says
I have made this three times now and it has been a major hit. It has become my daughter in law’s favourite side dish and I’m happy to make it for her! Thank you for posting it.
Nancy says
This is such a great recipe and so versatile. I’ve already made this three times to serve with my Greek shrimp & scallops in tomato sauce. I could easily eat this rice all by itself. I’ve even had leftovers for breakfast and plopped a fried egg right on top, so delicious and simple. The minced onion and saffron really gives this a nice flavor. I’ve added fresh dill as well. Thank you for this wonderful recipe, Tori! This is a winner!
Tori Avey says
I do that for breakfast sometimes too, Nancy! 🙂
Cameon Keeley says
Great recipe! Ive made it twice already. Super somple and super delicious . I add toasted pine nut and golden raisins for any easy, yummy pilaf.
Jacqueline says
I love saffron. I just never knew how to cook with it. Thank you for this information. I can hardly wait to try my hand at it. Stay safe.
Eric says
This is my go-to for Saffron Rice, and my guests always love it. I’ve spent a couple of years living in the Middle East and have developed a taste for the cuisine there.
karen says
Thank you so much for this recipe!! We love it, love it, love it! We make it with vegan kabob, veggies, and vegan tzatziki. Yum yum yum!!
Rod says
So good! Really enjoyed this dish. And super easy to follow.
Thank you,
Rod
Charles says
Made this for the first time today. I really liked it. I chose to cook down my onions an additional 10 minutes to really get that caramelization flavor. I also used half butter half olive oil.
Really good rice, also the salt level is perfect.
Sharon Deegan says
When I was a child, my mother would make this rice with roast chicken and before serving mix some chicken fat into the rice. I would beg her to make this for dinner!
Morris says
Greetings Tori, I wonder if you could direct me on using this recipe with a Zojirushi rice cooker, Thanks!
Tori Avey says
Morris, I had one very long ago but no longer – too many gadgets! Wish I could help but I’ve never tested this that way.
Alberto says
My country is full of good saffron and rice.I suggest to use beef bouillon, it’s tastier than vegetable
mikermeals says
Big hit on New Years Eve!
Rebecca says
Great! I used vegetable stock, it also adds a lot of flavor! That way, it can be Vegan!
Tim Forrest says
Awesome, my “go-to” receipe as a saffron farmer!
Arlene says
Delicious!
David Sykes says
Excellent recipe! Thankyou very much for sharing it.
Dana Jones says
I’ve made this twice now and we love it. Had it yesterday with ratatouille (Julia Childs lol).
I love this. Thank you.
Soya Prakash says
Tried this recipe for the first time. Altered a bit. Saffron was steeped in hot milk. Loved it. Thanks for the recipe.?