It doesnt look like much but don’t be fooled by my awful photographic skills.
This is a brilliantly flavoured rice dish that can go with so many main meals, we have it as part of a mezze style dinner to help fill the teenagers up!
60g butter or olive oil
3 medium onions, peeled, halved and cut into thin slices
1 pinch of saffron
1/2 teaspoon chilli flakes
200g Basmati rice
375mls vegetable or chicken stock
In a pan with a tight fitting lid, heat the butter or oil over a medium heat and add the onions.
Cook the onions until a deep golden brown colour, regularly scraping the gooey bits off the base of the pan, this can take 30-40minutes.
Add the rice to the pan and stir through the onions, add the saffron and chilli followed by the stock.
Cover and bring up to the boil, turn down the heat and allow to simmer for 14minutes, do not remove the lid!
After 14 minutes, turn the heat off and leave the covered pan for 10 minutes before removing the lid and lightly forking through the rice before serving.
18 thoughts on “Saffron Rice”
yummm it looks yummy and I know it is!
Och! Thanks again Lynn! 🙂 Ros
In Italy we make Saffron Risotto as a main course. We do use the onion, butter and white wine, but we cook the rice (Vialone Nano or Carnaroli) by adding beef stock ones a time, just not to boiled the rice…
Oh I LOVE risotto Italian Goddess! This is more of a Middle eastern or even Indian way of cooking the rice I think. 🙂 Ros
This looks so delicious!
Thanks Anna! 🙂 Ros
One of my favorite kind of rice prep
Nice and simple but effective Love Served Daily! 🙂 Ros
Hi Ros – great recipe, I always have a (very little) stash of saffron in my spice cupboard but never anything simple to use it with!
This is the one then Laura and it looks so pretty with the saffron through it! 🙂 Ros
It looks perfect 🙂
Thanks Heenie, you are too kind! 🙂 Ros
Sounds so bomb ❤ And this dish just looks mouth watering !! We have saffron rice all the time but sadly saffron is super expensive here so we get from iran! Love, Anna xx
Thanks Anna, saffron costs a fortune here in Australia too, hence just a pinch in the recipe!!! 🙂 Ros
Oh I needed a new way to jazz my rice up this is it. Thanks for sharing.
Thanks pinkiebag! 🙂 Ros
You had me at butter….
Ah yes gcroft, butter is always a winner! 🙂 Ros