Persian Saffron Rice

Our jeweled toned Saffron Rice recipe is elegant and impressive with brightly colored herbs, pistachios, and pomegranate arils. Easy to make, this Persian-inspired rice pilaf recipe is perfect for your next gathering or a weeknight meal.

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I originally made this recipe for a party. I chose a variety of dishes reminiscent of different Middle Eastern cultures. This saffron rice was the star of the show.

We also serve grilled chicken skewers (an elevated version of our popular shwarma chicken wings), unleavened flatbread, and roasted vegetables including roasted eggplant and roasted zucchini.

I shared the recipe with several of our guests and the feedback was wonderful. This recipe is so easy to make it is perfect as a weeknight side dish. But it also is so beautiful on the table that it is a perfect addition to a holiday table.

I was surprised that this saffron rice turned out to be the perfect dish to make for a crowd. The best part is you can reheat it and get that classic Persian rice crust or make it the day of and serve it as a saffron rice pilaf. Let’s start off with the key ingredient- saffron!

Jump to:

• What is Saffron?
• Saffron Rice Ingredients & Substitutions
• How to Make This Recipe + Tips & Tricks
• Recipe Variations
• More Favorite Side Dish Recipes
• 📖 Recipe
• ⭐Reviews

What is Saffron?

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. (Source)

Each crocus flower only produces three saffron threads, Saffron must be hand-harvested making it the world’s most expensive spice.

The good news is that you just need a pinch of saffron to make saffron rice. You can purchase saffron at most grocery stores.  You can also buy it online. While saffron is expensive it is best to buy in small quantities. You want it to be fresh, this is a spice investment.

Saffron Rice Ingredients & Substitutions

Saffron rice is present in many cultures and regions around the world. Each with its own variation. This recipe is more Middle Eastern or Persian style and that is reflected in the ingredients.

White Basmati Rice- The recipe works best with long grain rice because the starch content is lower. You can use short grain but it will be more difficult to get the perfect texture. Using brown rice will result in a gummy texture and you won't achieve that gorgeous yellow rice that make this dish special. To get the show-stopping yellow, you need white rice. Jasmine rice makes a good substitute if basmati isn't on hand.

Stock or Broth- The recipe calls for chicken stock. Mainly because that is what I usually have on hand. You can absolutely use vegetable stock to make the recipe vegan. My only caution is to not use stock that contains mushrooms. While vegetable stocks with mushrooms are great in stews and soups the earthy flavor overpowers the delicate saffron.

Saffron- As we have already discussed, this is an investment. If you can’t find saffron or don’t want to invest the money in this spice you can substitute ground turmeric powder. It isn’t quite the same, but the taste is similar, and you will achieve the same beautiful golden yellow color that saffron lends.  Go light if using turmeric. It is a very pungent spice, a little goes a long way. Start with 1 teaspoon and work up from there.

Onion- Stick with the basic white or yellow onion or shallot. You don't want a sweet onion to overpower the dish. And err on the side of less is more.

Herbs- We used parsley in this dish for its easy flavor and bright color. You can play around with herbs, I found a recipe by a UK chef Yotam Ottolenghi that uses a mix of dill, chervil, and tarragon that I thought might be a nice variation to try.

Pomegranate Arils- Pomegranate adds a bit of acid and sweetness to the dish. However, they are seasonal so dried fruits might be better to try. You can try dried cranberries, raisins or cherries, just be sure they have no added sugar. If using dried berries add 1 tablespoon of lemon juice before stirring in the toppings. Fresh options include red currants or serviceberries.

Pistachios- Pistachios add another layer of color and crunch to this gluten-free rice dish. I prefer to buy pre-shelled- honestly, I am a little lazy. If you don't have pistachios on hand you can substitute pine nuts or slivered almonds. Just be sure to toast them first! Avoiding nuts? Try unsalted pepitas or sunflower seeds.

How to Make This Recipe + Tips & Tricks

While making saffron rice is similar to any basic rice dish there are a few details that make it special.

• Prep the Rice- To start, soak the basmati rice in water for 30 minutes. Drain the rice and rinse until the water runs clear. Spread the rice out on a towel or sheet pan to allow it to dry out while preparing the other ingredients. This step removes the outer layer of starch and will prevent the rice grains from sticking together.

• Soak the Saffron- In a medium saucepan, heat the stock on medium-low heat until warm. Crush 2 pinches of saffron between your fingers and add to the pan and allow to soak for a minimum of 10 minutes. The longer you soak your saffron the more intense the flavor.  Fancier saffron rice recipes will have you turn the saffron threads into a powder using a mortar and pestle. I find that I can crush the threads enough without dirtying another dish!

Pro Tip: soaking the rice and heating the cooking liquid will decrease the overall cooking time for the rice.

• Saute- In a large pan with a well-fitting lid, melt oil over medium heat. Add the finely diced onion and sauté until softened, about 5 minutes. Next add the rice stirring constantly until rice is slightly toasted, about 3 minutes.

• Add the Saffron Stock- Pour the stock with saffron over the rice mixture. Bring to a boil. Cover and reduce heat to low. Cook rice for 15 minutes then shut off the heat and allow the rice to sit for 5 minutes undisturbed.

• Adjust Seasonings- Taste the rice for salt, adjust as needed. If you prefer richer tasting rice you can stir in 2 tablespoons of butter or vegan butter at this point.

• Serve- If serving immediately fluff the rice, it should have a pilaf-like texture. Stir in parsley, pistachios, and pomegranate arils.  Transfer to a serving bowl.

Recipe Variations

More Favorite Side Dish Recipes

If you enjoyed this recipe be sure to check out some of the other rice and vegetable dishes on our site. Reader favorites include:

• Wild Mushrooms with Chestnuts
• Honey Roasted Rutabagas
• Garlic Green Beans
• Sun-Dired Tomato RIsotto
• Balsamic Baked Mushrooms

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