Saffron Rice

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I made saffron rice with Fesenjan. I got saffron from an Indian grocery shop. They're small and expensive, so you have to ask for it at the cashier (info on the Central Sq Indian grocery shop).


  • 2 pinches saffron threads
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, minced (about 1/2 cup)
  • 2 cups white basmati rice or jasmin rice. Basmati might be a better fit.
  • 3 3/4 cups chicken stock, or substitute water/a pinch of salt. The amount of water could be a little less.
  • 1 tsp salt


  1. Grind 1 pinch of saffron. Add 1 more pinch of unground saffron and add 1/4 cup hot water.
  2. Saute onion until caramelized.
  3. Add rice and saute for 1 more minute.
  4. Add saffron juice. Mix and add stock.
  5. Bring the stock to boil. Let it simmer for 20 minutes or until the rice is soft enough.
  6. Fluff the rice.