Saffron Rice

Saffron adds a wonderful color to most dishes for an elegant flare and wonderful taste that is truly unique. When using saffron a little goes a long way and can be added to many dishes, so don’t be apprehensive of spending a little more on this wonderful herb. Usually 8 to 10 strands will provide the beautiful color and desired taste. If you want a brighter color and a more robust flavor add a few more strands.


2 tablespoons of olive oil
1 cup of long grain rice, not minute rice
2 – 16 oz. cans of chicken broth
8-10 strands of saffron
Kosher salt to taste at least 1/2 teaspoon


In a large skillet add oil and rice over medium to high heat. Stir rice until lightly browned. Add the chicken broth, saffron and a pinch of salt and stir. Bring to a boil and reduce heat to low and simmer, covered for about 20 minutes. Liquids should be fully absorbed by rice. Serve and garnish with a few saffron strands if desired.

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