Persian Saffron Rice


For today, I have this aromatic and flavourful Persian Saffron Rice. It is an easy dish to make and a lovely replacement for jeera rice or peas pulao. All you need are saffron, some spices and onions. Sounds yum, right?

Before moving on to the recipe, I have to share this. As we stepped into the restaurant today, we took a table at the corner. Guess what picture was hanging on the wall?

Amazing, no? I have seen many restaurants with pictures of beautiful bread but never one with a starter. I was so thrilled to see it. The husband saw it and shook his head saying now you will want to bake a loaf instantly. Of course no hotel is going to provide me with an oven and so I will have to wait till the weekend to do that. Back to the saffron rice now –


Serves 1-2


1/2 cup Basmati Rice

1 tsp Oil / Ghee

2-3 Cloves

1″ Cinnamom stick

1 Star Anise

1 cup Vegetable stock

2-3 Saffron strands

2 tsp milk

Fresh coriander to garnish

Fried onions to garnish



  • Soak basmati rice for 15 minutes
  • Drain and keep it aside
  • Add the saffron strands to the milk. If you don’t want to use milk, add saffron strands to warm water
  • Heat a pan and add ghee or oil
  • Add the cloves, cinnamon and star anise
  • Fry for 1-2 minutes on low heat
  • Add the rice, salt and vegetable stock
  • Add the saffron and milk / water and mix well
  • Cover and cook till the rice is fully cooked
  • Add water, if needed to cook the rice completely
  • Take off the heat and garnish with fresh chopped coriander and fried onions
  • Serve with any vegetable or paneer curry of your choice


This is my post for the Biryani / Pulao / Khichadi festival for the alphabet ‘P’

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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