Saffron Rice
If you've got long-grain rice, saffron threads and celery, finely minced, you're most of the way to this chicken: about 60 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Warm the chicken stock until steaming, then crumble the saffron threads into it and let them steep for at least 10 minutes so the stock turns deep gold.
- Rinse the rice under cold running water until the water runs clear, then drain it well in a sieve.
- Melt the ghee in a saucepan over medium heat and gently fry the onion and celery for 4 to 5 minutes until soft but not coloured.
- Add the drained rice and stir for 2 minutes so every grain is coated in the fat and lightly toasted.
- Pour in the saffron stock, then stir in the brown sugar, molasses and a good pinch of salt, and bring to a brisk boil.
- Reduce the heat to the lowest setting, cover tightly, and cook undisturbed for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
- Turn off the heat and let the rice rest, covered, for 5 minutes, then fluff gently with a fork and serve.
You'll use: Frying pan / skillet Β· Saucepan Β· Pan Β· Steamer
Ingredient substitutions
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Saffron Rice take to make?
About 60 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of brown sugar?
Try white sugar + 1 tbsp molasses per cup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Saffron Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Grain saffron rice.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.