Saffron Rice Recipe


  • High Quality Saffron Threads – 2 half tsp
  • Extra Virgin Olive Oil – 1 Tbsp
  • 1 Diced Onion
  • 2 cups of white basmati rice
  • 3 and a half cups of chicken stock
  • 1 tsp of Salt
Time Needed: approx 45 minutes


  • Place a half tsp of Saffron into mortar, and grind down to a powder with pestle.
  • Add the second half tsp of Saffron into mortar and leave whole – Don’d grind to a powder
  • Pour 1/4 cup of hot water into mortar and leave to soak for 5 minutes. This step will release the flavours of the Saffron.
  • Rinse and drain basmati rice in a colander.
  • Heat the olive oil up in a large metal pan and add the diced onion. Fry the onions for approximately 10 minutes, until the onions begin to caramelise.
  • Add the rice into the metal pan and fry for a minute, whilst mixing the caramelised onions into the rice.
  • Take the mortar with the Saffron liquid in, and evenly pour across the top of the rice.
  • Pour all the chicken stock over the rice, and bring to the boil.
  • Cover the pan and reduce heat to low. Leave the rice to cook until all the stock has been absorbed into the rice, which usually takes around 20 minutes.
  • Use a fork to fluff the rice up before serving.