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.
Amanda McQuitty says
Yum!!
Easy instructions and it turned out perfectly.
Thank you
P J Santos-Eisenberg says
I absolutely adore this saffron rice recipe! I first tried it when I realized we had none in the house. I used to buy it from Costco and freeze until I needed/wanted this flavor. Now, after finding and making this version, I can have the Best Saffron rice anytime I, (and my family, of course 😉) would like. Thank you seems inadequate to express my gratitude for your sharing this treasure!
Jan says
3 cups broth is too much and the cook time way wasn’t long enough. Pretty bland except for the saffron.
Tori Avey says
Sorry to hear that Jan! This recipe has been tested by so many readers… I am wondering where it might have gone wrong for you. Did you use basmati rice or substitute a different variety? Regardless of what went wrong, I am sorry it didn’t turn out better for you.
Diane Hajecki says
1st time making Saffron rice
Delicious. Instructions easy to follow
Definitely use high quality Saffron
Isabel Iacoviciuc says
Hi ! Excellent rice recipe! I have made it so many times and it’s delicious.Thank you Tori Avey.
Cindy says
First time to make Saffron rice. Delicious and your instructions were easy to follow. Thanks!!
Seahorsey says
Very Flavorful! Go tp recipe.
golparan says
This saffron basmati rice is delicious!
Sonia says
I loved this recipe! I don’t have a mortar and pestle so I did not crush the saffron. My rice did not turn out as yellow but it definitely had that saffron taste. I used Thai jasmine long grain rice as that is what I had. It still turned out delicious!
Kristine says
I will make it your way and use whatever rice I gave. This might become saffron rice sushi. I can’t wait to try it, I have wanted saffron forever. Thank you Sonia and Tori for the inspiration to finally do this.
Stephanie Willett says
Followed this to the letter (first time making saffron rice) –except for the salt. I should have followed that part of the recipe! Perfect texture. I will add garlic next time, too. Perfect base recipe and I will invest in the better quality basmati!
Sherry says
It is my new favourite way to have basmati! I added a tsp of turmeric, next time I’ll add chopped garlic as in the comments below!
Tracie says
Great recipe – we added a clove of chopped garlic to the onion while it was cooking for more flavour. Gorgeous!
Liane says
I love love love this saffron rice so much it is my go to recipe. The flavor is so delicious and I think that the little bit of minced onion makes it even better. It goes great with my chicken shawarma dinner…….. Thank you!!!
Manny says
I had used saffron before with mixed results but wow, these instructions make it so easy… the hot water is the trick, I have made saffron rice, twice and it’s been great each time. Many thanks
Caroline says
Great recipe thank you l
Haniya says
Tried it today and turned out amazing! Thanks for recipe
Kim Stephens says
Great visual appeal as well as a flavor upgrade from plain rice. I plated it as a base to a Spanish pork and prunes ragout.
Andrew Buxbaum says
Nice recipe, very tasty! I used jasmine rice instead of basmati and used 2 to 1 water to rice ratio (as it said on package) and came out great! Also added few more spices (garlic, cumin, ginger). Thanks!
Mary Gottesman says
I made this to accompany a roast chicken and it disappeared so fast, I couldn’t believe it! It was a big hit and easy to make. It is better than plain or herb rice. Yes! Comforting and delicious!
Maya says
Very good. This goes great with Mediterranean style lamb or beef kebab, or with chicken tikka. I double the onion.
Timothy says
Just made this today, it was delightful Thanks ☺️
Angela Touchstone says
This saffron basmati rice is delicious! I’ve used this recipe twice and my family devours it!