This Saffron Jasmine Rice is such a treat when made at home from scratch, it is so aromatic and flavorful and just makes your meal that much better! The bright crimson threads of the saffron are highlighted throughout the fluffy golden rice, and adds an extra special touch to your dinner even though it is almost as easy to make as plain rice!
Just a few extra steps and you will be on your way to enjoying this golden rice…
To Make Your Golden Saffron Jasmine Rice…
Start with mincing half of a small yellow onion, we like ours extra fine and small cut as we have the youngest that is picky about chunks of onion. Heat your large pot and extra virgin olive oil to medium heat, and add the minced onion. Cook the onion for about ten minutes or until translucent and beginning to caramelize.
In the meantime, while the onion is cooking, take the first pinch of saffron threads and grind them in a mortar and pestle (one pinch of about 3-4 threads – and if you don’t have a spice mortar and pestle, a larger version works just as well for this) until powdery. Add the second pinch of saffron threads, but do not grind them, and add the 1/4 cup of hot water to let the saffron soak in for about 5 minutes while you finish up with the onion and rice.
Once the onion is nice and caramelized, add the rinsed jasmine rice (or basmati) and saute with the onion for about 1 minute. Pour the saffron infused hot water over the onion and rice mixture, making sure to get all of the saffron out of the mortar. Use the broth to loosen up any remaining saffron in the mortar, if needed. Then add the broth to the large pot and ingredients, stir occasionally and bring the contents to a boil, cover, and reduce the heat to low. Allow to cook on low for 20 minutes, or until all of the broth has been absorbed. Serve immediately and enjoy!
Saffron Jasmine Rice
- 1/2 Tbsp olive oil (extra virgin)
- 1/2 c yellow onion (minced, about 1/2 small yellow onion)
- 2 pinches saffron threads (two portions, 1 pinch each of 3-4 threads)
- 1/4 c water (hot, to soak the saffron threads)
- 1 c Jasmine rice (or basmati, rinsed)
- 2 c chicken broth
- 1/2 tsp salt
- In a large pot, bring the extra virgin olive oil to medium heat and add the minced onions. Cook the onion for about 10 minutes until translucent and beginning to caramelize.
- While the onion is cooking, grind the first pinch of saffron threads to a powder in a spice mortar and pestle, then add the second pinch but do not grind them. Add 1/4 c of hot water to the saffron threads in the mortar and allow them to soak for about 5 minutes.
- While the saffron is soaking and the onion is cooking, rinse your jasmine (or basmati) rice and add them to the large pot with the onions, once the onions are caramelized. Saute the rice with the cooked onion for about one minute.
- Add the yellow soaked saffron liquid over the top of the rice in the large pot (make sure to get all of the saffron out of the mortar!) then add the chicken broth and salt. Bring the rice and broth mixture to a boil, stirring occasionally, then cover and reduce the heat to low. Cook for 20 minutes on low, or until all of the broth is absorbed.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!