This fragrant saffron rice is a classic celebratory dish inspired by traditional Middle Eastern and Jewish home cooking. Light, aromatic, and gently sweetened with raisins and almonds, it is a beautiful side dish that brings warmth, color, and elegance to any table.
Why You’ll Love This Recipe
This recipe transforms simple ingredients into something truly special. The saffron gives the rice a golden color and delicate aroma, while the raisins add gentle sweetness and the almonds provide a pleasant crunch. It is naturally gluten free, easy to prepare, and suitable for both everyday meals and festive occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups basmati rice or long-grain rice
3 1/2 cups water or vegetable stock
3 tablespoons sunflower oil or light vegetable oil
1 teaspoon salt, or to taste
1/2 teaspoon saffron threads
2/3 cup raisins
1/2 cup sliced or slivered almonds
Directions
Grind the saffron threads using a mortar and pestle until finely crushed.
Rinse the rice under cold running water until the water runs mostly clear, then drain well.
In a large pot, bring the water or vegetable stock to a boil. Add the oil and salt, stirring briefly.
Add the ground saffron and rice to the pot. Stir once, allow the liquid to return to a gentle boil, then reduce the heat to low.
Cover the pot tightly and let the rice cook for 20 to 30 minutes, until the rice is tender and small steam holes appear on the surface.
Remove the pot from heat and let the rice rest, covered, for 5 minutes.
While the rice rests, place the raisins in a bowl and cover with hot water. Let them soak for 5 minutes, then drain.
Toast the almonds in a dry skillet over medium-low heat, stirring constantly, until lightly golden and fragrant. Remove immediately from the pan.
Fluff the rice gently with a fork, folding in the drained raisins and toasted almonds. Serve warm.
Store leftover saffron rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle lightly with water, cover, and warm gently on the stovetop over low heat or in the microwave until heated through. Fluff with a fork before serving.
FAQs
Can I make this rice without raisins and almonds?
Yes, the rice can be served plain as a simple saffron-infused side dish.
What type of rice is best for this recipe?
Basmati rice is ideal, but any long-grain rice will work well.
Can I use vegetable stock instead of water?
Yes, vegetable stock adds extra depth and richness to the flavor.
Is this dish suitable for holidays?
Yes, its golden color and fragrant aroma make it perfect for festive meals.
Can this recipe be made ahead of time?
Yes, it can be prepared in advance and gently reheated before serving.
How strong is the saffron flavor?
The saffron is subtle and aromatic rather than overpowering.
Can I use powdered saffron instead of threads?
You can, but only a very small pinch is needed, as powdered saffron is concentrated.
Is this recipe vegan?
Yes, when made with vegetable oil and vegetable stock, it is completely vegan.
Can I freeze saffron rice?
Freezing is possible, but the texture may soften slightly after thawing.
What main dishes pair well with this rice?
It pairs well with roasted vegetables, stews, grilled meats, or legume-based dishes.
Conclusion
Riz au Saffran is a timeless recipe that shows how a few carefully chosen ingredients can create a dish that feels both comforting and elegant. With its fragrant aroma, soft texture, and gentle sweetness, this saffron rice is a beautiful addition to any table.
This classic saffron rice dish, inspired by Middle Eastern and Jewish cooking, features fragrant basmati rice delicately flavored with saffron and enhanced by sweet raisins and crunchy almonds. A vibrant and elegant side perfect for any occasion.
Author:Sophia
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Yield:6 servings
Category:Side Dish
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
2 1/2 cups basmati rice or long-grain rice
3 1/2 cups water or vegetable stock
3 tablespoons sunflower oil or light vegetable oil
1 teaspoon salt, or to taste
1/2 teaspoon saffron threads
2/3 cup raisins
1/2 cup sliced or slivered almonds
Instructions
Grind the saffron threads with a mortar and pestle until finely crushed.
Rinse the rice under cold running water until the water runs mostly clear, then drain well.
In a large pot, bring the water or vegetable stock to a boil. Add the oil and salt.
Add the ground saffron and rice. Stir once, return to a gentle boil, then reduce heat to low.
Cover tightly and cook for 20 to 30 minutes, until the rice is tender and steam holes appear.
Remove from heat and let sit, covered, for 5 minutes.
Meanwhile, soak the raisins in hot water for 5 minutes, then drain.
Toast the almonds in a dry skillet over medium-low heat until golden and fragrant. Remove from heat.
Fluff the rice with a fork and fold in the raisins and toasted almonds. Serve warm.
Notes
Use vegetable stock for a richer flavor.
Omit raisins and almonds for a simpler saffron rice.
Be careful not to burn the almonds—stir constantly while toasting.
Letting the rice rest after cooking improves texture and flavor.
