Saffron rice

Who put veggies in the starch?

Sensing a theme here? This also goes well with tacos.

Saffron rice

  • 1 1/2 cups long-grain white rice
  • 1 1/2 cups chicken broth
  • a good pinch saffron threads (about a 1/4 tsp)
  • 2 medium carrots, diced
  • 1 cup peas (frozen is fine)
  • 1/2 an onion, diced
  • salt/pepper
  • 1 tbsp extra virgin olive oil

Boil water in a teapot. (You’ll only need a cup or less.) Place saffron in a small bowl or the base or a mortar and pestle and crush threads. When water comes to a boil pour enough over to cover the threads. Let steep. Meanwhile in a medium saucepan, heat olive oil until sizzling. Throw in the onion and cook until tender. Add carrots and cook another two to three minutes. Add rice and stir to incorporate, about another minute. Put saffron mix in a four-cup measuring cup. Add water to fill to the 1 1/2 cup line. Add water, peas and chicken broth to pot. Bring to a boil, then cover and simmer until tender, about 20-25 minutes.

About these ads

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Mexican, Rice/Risotto, Sides and tagged , , , . Bookmark the permalink.

50 Responses to Saffron rice

  1. Lynda says:

    I love saffron – nice recipe!

  2. Allison says:

    Yum! Sounds delicious!

  3. Jessica says:

    This looks good! I’ve only used saffron once and couldn’t taste it. Maybe should have steeped it…

  4. Purely.. Kay says:

    I can totally see myself eating this with tacos. And since I am making tacos this week, I think this will be a nice addition :)

  5. rutheh says:

    Oh is that colorful and flavorful, too I am sure. I am going to have to read your blog with a fork in hand. Mmmmmm.

  6. Carolyn Chan says:

    I noticed the salsa in the corner :) Mmmm that would indeed go well with tacos.

  7. This would go with some very classy tacos indeed.

  8. rsmacaalay says:

    I love pairing this saffron rice with osso bucco

  9. Tandy says:

    I love adding saffron to rice – for that lovely colour :)

  10. ceciliag says:

    I have saffron in the cupboard too .. I love putting rice into shapes, it always looks great on the plate.. (yikes i am rhyming – that was not on purpose- I assure you) good morning!!! c

  11. Maureen says:

    I love saffron rice – it’s as beautiful to look at as it is to eat :)

  12. sallybr says:

    Greg, I love saffron rice, and haven’t made it in a long time!

    I just wanted to share a tip I got somewhere and have been using often: when I want to add peas to rice and if I am using them from frozen (which is the case 99% of the time with us), I take them off the freezer, transfer the amount I will use to a plate and reserve. After the rice has been coking for about 10 minutes, when there’s still some water at the surface, but it’s just a thin layer, I add the peas on top and close the lid again.

    the peas “cook” in the residual heat and water, and once the rice is ready I mix them gently 0 I find that they keep their shape and color better than cooking all along with the rice.

    Not sure if it works the same with freshly shelled peas, but with the frozen ones, it works like a charm!

  13. ChgoJohn says:

    I really do enjoy the saffron flavor and know that I’m in for a treat when rice is served with that distinctive coloring. Your recipe here would definitely fall into that category.

  14. Saffron is sooooo expensive.

  15. One of the best ways to sneak in veggies! I tossed steamed veggies in with roasted potatoes, and I didn’t mind a bit.

  16. This is a great little theme, since I rarely know what to pair with my tacos and they end up alone (gasp) on our plates:)

  17. Eva Taylor says:

    I usually steep the saffron in white wine, but hot water will do too. Very nice.

  18. Rachel says:

    So pretty! Can we see what you used as a mold, please? Kind of like the dim sum sticky rice I love… mmmmmm!

  19. Amy says:

    I love saffron rice but haven’t ever tried making it myself. Just curious…does saffron impart any flavor, or mainly just color?

  20. billpeeler says:

    I’ve discovered saffron rice within the past couple years – this looks like a great homemade recipe!

  21. Kristy says:

    I finally have saffron in the pantry. We used it in a risotto the other night, I think it would be fabulous in a rice dish as well. (Sans peas for me though.)

  22. nrhatch says:

    That looks delicious. :D

    I love rice . . . especially saffron rice . . . in paella . . . with chunks of lobster . . . and chubby shrimp . . . and . . . (NR has left the keyboard to head to the kitchen).

  23. I am happy with anything that goes well with tacos! And saffron, obviously:)

  24. niasunset says:

    I can’t eat saffron… even it is one of the countries that we have. And in our cuisine we use it too. Thank you dear Rufus, the photograph fascinated me, with my love, nia

  25. egg me on says:

    Haha, I love the little Mexican theme you’ve got going on right now. All great stuff — those drunk pinto beans, that avocado salad in a taco shell, this perfect little scoop of rice, muy bueno! Keep it coming.

  26. Courtney says:

    Saffron rice is so good! And I love the addition of the veggies. Need to do that more often around here.

  27. Looks great! As you are my gourmet guru Rufus- maybe you can riddle me this… I have never ever managed to make rice that is not gloopy. What am i doing wrong? I adhere to the water amounts etc in the (side of packet) recipe. Someone suggested adding a bit of olive oil into the water… or maybe it is because I am hopeless in the kitchen…lol…

  28. Very very healthy recipe. This would go nice with some meat dish that has gravy.

  29. Caroline says:

    Though saffron is expensive, the flavor is sooo worth it. This rice sounds delicious!

  30. Your theme is right up my taste bud alley…so to speak! Saw the salad peeking around the corner. Please don’t tell me you made everything for this theme in one night or I will feel like a real snoozer! :) I have some saffron so may need to try my hand at this good looking rice.

  31. spicegirlfla says:

    That has to be the prettiest rice! I’m sure Greg thought the same…how pretty!! I smiled when I read you boil you specified boiling water in a teapot!! Great recipe!

  32. Asmita says:

    Simple, easy and flavorful. This looks like the perfect dish which I would love to serve with chicken curry. Yummy!!!

  33. thehaleyway says:

    i love anything with saffron

  34. Beautiful rice, just like mum makes :D

    Cheers
    Choc Chip Uru

  35. We love any kind of rice. My family likes peas, too. I will try this one.

  36. Pingback: Carne Asada and a Cinco de Mayo Roundup | Rufus' Food and Spirits Guide

  37. Pingback: Leftovers have feelings too | Rufus' Food and Spirits Guide

  38. Pingback: Sunday Suppers: Fiesta Time | Rufus' Food and Spirits Guide

  39. Pingback: Fish Tacos Baby | Rufus' Food and Spirits Guide

  40. Pingback: Stuffed Peppers Again! | Rufus' Food and Spirits Guide

  41. Pingback: Sunday Suppers: Cinco De Mayo Preparation | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s