Claudia Roden’s Riz au Saffran – Saffron Rice
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.
- 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.
- Can be served warm or at room temperature.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 7g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
