comfort food / Cook

Saffron Rice


My neighbor, Drew, brought back a GRIP of saffron (as well as several other herbs and spices) from the Middle East on his last visit.  SCORE!

This saffron made a gorgeous rice, which was center-carb at our niece’s graduation party a couple of weeks back.  I hope you enjoy it as much as we did.


Saffron Rice

1 cup long grain rice
1 1/2 cups plus 1/4 water (filtered if you have poor water quality)
1 clove garlic, minced
1/4 onion, diced
2 tablespoons butter
2 tablespoons olive oil
1 cube/teaspoon vegetable or chicken bullion
salt to taste

Bring 1/4 cup of water to a boil.  Remove from heat and stir saffron into water.  Set aside.


In a saucepan on medium heat, melt butter and olive oil together.  Stir in onion and sprinkle with a little salt.  Stir in rice to coat and let cook 2-3 minutes, stirring frequently, until rice begins to brown.  Stir in all other ingredients, turn heat to high and bring to a boil.  Reduce heat to low.  Let steam for around 20 minutes, stirring half way through.

IMG_4891 IMG_4894 IMG_4898 IMG_4900

Once done, fluff rice with fork.

Thanks, Drew!

Eat Well!



One thought on “Saffron Rice

Got comments? Add them here...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s