Saffron Rice


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!

Serves 6-8.


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”

  1. 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…

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