Try the world’s most expensive spice for a real culinary delight.
Table of Contents
The origin story of saffron rice is much debated and probably leads back to India and the Middle East. However, there is also a charming Italian legend about its origin which supposedly starts with a doting father who had special rice created for his daughter’s wedding in the 1750s. He was a Belgian glass maker creating windows for the cathedral in Milan. He used saffron in creating stained glass, so one must wonder, why would he make the leap to using it in a rice dish?! Maybe she was partial to yellow, and he was partial to pleasing her. Apparently he was wild about saffron. Maybe that was her name. We can speculate on that for a while. It would make a nice name.
It’s difficult to say exactly what saffron tastes like. It’s earthy-sweet, with delicate floral and honey notes. And to determine how much a pinch of saffron is, follow these guidelines: a small pinch equals about 20 threads, a medium pinch is about 35, and a large pinch is about 50. Err on the light side so as to not overpower the dish. It’s easy to say that it’s not even a little bit like the yellow-colored rice found in boxes in the grocery store.
This is a simple but very appealing side dish. In addition to using quality saffron, the quality of the vegetable bouillon makes a world of difference. I’ve had so many compliments on dishes made with quality vegetable bouillon. I buy the all-natural kind in a jar rather than a cake. It is made from many vegetables, and with minimal preservatives.
Is Saffron Rice Healthy?
Saffron rice is not only very tasty, and a wonderful accompaniment to many foods, but it’s quite healthy. It’s gluten-free and good for low-fat and vegan diets, with no cholesterol. Saffron itself provides antioxidants, and may even help to improve mood, sleep, and eye health.
Good vs Not-So-Good Saffron
How do you know you’re buying quality saffron? In a word, it’s expensive. Like, as in the world’s most expensive spice. BUT you only need a little bit of it, to give a lot of flavor and aroma. The fake stuff gives no flavor, or a metallic taste. Saffron is sourced by harvesting the stigmas of the saffron crocus. It must be hand-picked.
Look for fine and evenly sized threads with thin yellow tendrils on one end and a trumpet-like flute on the other. Look for a deep red color, with a dry and brittle texture. Moisture or flexibility are not a good thing. Longer, deeper red strands are much more expensive than shorter and more yellow strands. The highest grade of saffron is called ‘Negin’ or ‘Super Negin’. Saffron of this quality consists of the upper part of the stigmas. While saffron won’t expire, it will lose its optimum freshness if exposed at all to heat, dampness, direct light, or oxygen.
INGREDIENTS
- 1 cup basmati rice
- 1 pinch saffron threads
- 2 tablespoons warm water
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
INSTRUCTIONS
Rinse
Prepare rice for cooking.
Steep
Infuse saffron in warm water.
Cook
Sauté rice, add broth and saffron, then simmer.
Devour!
FAQs & Tips
Rice is best served freshly prepared, but can still be quite good if there are leftovers. Keep in the fridge for up to 5 days and reheat by frying at low heat, stirring often for a few minutes. Use some non-dairy butter to keep it vegan.
There is a possibility for a suitable replacement, by combining turmeric and paprika. That’s about as close as you’ll get to the same color and a slight mimic of the flavor. There really is no substitute for the exact flavor profile.
Saffron is commonly used in Indian cuisines, as well as Moroccan and Iranian. It can be used in curries, or infused into syrups for desserts, or even chicken with olives and apricots. It goes well with fish, shellfish, pasta, potatoes, beans, eggplants, citrus fruits, and more.
Serving Suggestions
Saffron rice can be a tasty side dish, paired with simple white fish like this Perfect Poached Fish. It will go well as an option along with Paleo Grilled Moroccan Chicken Bowls. I’m a fan of fusion cuisine, preparing foods inspired by different traditions and areas of the world, and serving on the same table. Try it with Cucumber Avocado Salad and Grilled Salmon Tostada. Or how about Easy Bok Choy and Thai Veggie Burger Recipe with Curry. Have you ever looked up the meaning to the song, “I’m Just Wild About Saffron“? Interesting! Do you remember the song with the words about mellow yellow? Yellow is a happy color, and you’ll be happy with the easy preparation of this elegant dish.
Other dishes inspired by Indian cuisine to check out include Easy Vegetable Curry or this Mango Curry BBQ Sauce.
Ingredients
- 1 cup basmati rice
- 1 pinch saffron threads
- 2 tablespoons warm water
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a small bowl, steep the saffron threads in warm water for 5 minutes to release their flavor and color.
- In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and salt, and sauté for 2 minutes.
- Pour in the vegetable broth and the saffron water, and bring to a boil.
- Reduce heat to low, cover the saucepan, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice stand, covered, for 5 minutes. Then, fluff with a fork before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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