Saffron Rice

Are you thinking about something to bed your Indian meat dish with this week? Perhaps your wanting to create something more than plain rice tonight… Adding a little sneaky Saffron into your rice is the perfect complimenting flavour to suit your Indian recipes!

 Saffron Rice


 2 pinches good quality saffron threads

1 tbsp Monte Rosso premium extra virgin olive oil

1 small yellow onion, minced (about 1/2 cup)

2 cups white basmati rice

3 3/4 cups chicken stock, or substitute water + 2 extra pinches of salt

1 tsp salt

¼ Hot water



Ok, lets get started! Start boiling the basmati rice, once boiled and ready, rinse and drain and put to the side.

Grab one saffron thread and put it in a spice mortar. Grind the spice to a powdery consistency.

Add the second saffron thread and put it in the spice mortar – But don’t crush it.

Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes.


In a large pot, heat Monte Rosso premium extra virgin olive oil over medium heat. Add the minced onion to the pot and saute for about 10 minutes or until the onion begins to caramelize.

Add rice to the pot and sauté for one minute longer and mix the rice together with the cooked onion.

Now, pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.

 Add broth and salt to the pot. Bring to a boil.

 Cover the pot and reduce heat to low. Let the rice cook for 10 minutes, or until all the stock is absorbed and the rice is tender.

Fluff the rice with a fork before serving.



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