Tired of boring side dishes? You gotta try this Easy Garlic Saffron Rice!
Yeah, you guessed it, our saffron rice isn’t just golden sun beautiful; it’s garlicky, rich with saffron flavor, and simple to make.
We think you’ll love this Garlic Saffron Rice so much it will be your new go-to rice for enchiladas, Mongolian beef, grilled salmon, roasted vegetables, and more!
What makes saffron rice so special?
The delicate crimson threads are harvested from the Crocus sativus flower and are renowned for their distinctive earthy-floral aroma and gorgeous golden hues.
Because saffron is harvested by hand, it is the world’s most expansive spice, but well worth the splurge. Even a few threads elevate an ordinary recipe to a special and beautiful dish. I’ve found the best prices at Costco or a Middle Eastern market.
What does the saffron taste like in the rice?
It is subtle and unique, with a gentle floral, sweet, cut-hay, buttery flavor that infuses rich flavor in such a simple recipe. We think garlic complements saffron like nothing else, so we use 6 garlic cloves in this saffron rice recipe.
What is the best substitute for saffron?
A combination of turmeric, smoked paprika, and cardamom is an adequate substitute for saffron. The turmeric will provide a beautiful yellow color and earthy flavor, the smoked paprika adds a hint of sweetness, and the cardamom brings a floral aspect.
While this is the best substitute for saffron in a pinch, it’s worth finding saffron for this recipe.
Layering the Flavors
- Infusing the Saffron: The preparation begins by infusing the saffron threads in warm water or broth, releasing its distinct aroma and color.
- Sautéing the Aromatics: Sweet onions and garlic are sautéed in olive oil until lightly browned, adding layers of flavor to the dish.
- Vegetables and Spices: We keep it simple with carrots, but you can add peas, bell peppers, fennel, or chiles as well. The saffron is all the seasoning you need, but the smoked sea salt is definitely a flavor booster.
- Broth or Stock: We love using homemade chicken stock to make simple recipes like this even better tasting, but any broth works fine, and vegetable stock or miso broth keeps the dish vegetarian.
STEP BY STEP
- Bloom the saffron and smoked salt in warm broth.
- Saute the onion and carrot in a skillet for 5 minutes until the vegetables soften and brown at the edges. Add the garlic and continue to cook for 2 minutes.
- Add the broth to the skillet with the vegetables and sprinkle with pepper; bring to a low boil.
- Rinse the rice under cold water until it runs clear, or swirl it in a bowl of cold water and drain. Then, stir the drained rice into the skillet.
- Cover with a tight-fitting lid, set the heat to low, and cook for 15 minutes. Leave the lid on, slide off the heat, and allow the pan to sit for another 10 minutes.
TIPS & Variations:
- Substitute ½ teaspoon of turmeric, ½ teaspoon of smoked paprika, and ¼ teaspoon of cardamom for the saffron
- Substitute peas, bell pepper, fennel, or chiles in place of carrots
- Make it vegetarian/vegan with vegetable stock or miso broth
- Substitute brown rice for white rice—cook the brown rice for 30 minutes instead of 15; let set off heat for 10 minutes
- Double the recipe and freeze it for up to 3 months.
More Side Dishes You’ll Love:
- Brown Butter and Hazelnut Green Beans
- Sumac Roasted Carrots
- Tuscan Roasted Broccoli
- Broccoli Cauliflower Gratin
- Grilled Asparagus with Cotija Cheese
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Easy Garlic Saffron Rice
Ingredients
- 2 cups chicken broth or vegetable stock
- 1 teaspoon crushed saffron threads (two generous pinches)
- 3/4 teaspoon smoked sea salt or Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup diced sweet onion
- 6 cloves garlic minced
- 1 large carrot peeled and diced
- 3/4 teaspoon freshly ground black pepper
- 1 cup white rice
Instructions
- In a saucepan or microwave warm the broth until steaming then add the saffron and salt to the broth and set aside.
- Heat oil in a large fry pan over medium heat. Add the onion and carrot to the pan and saute for about 5 minutes until the vegetables soften and start to brown at the edges. Add the garlic and continue to cook for 2 minutes.
- Add the broth to the skillet with the vegetables, sprinkle with pepper, and bring to a low boil. Rinse the rice under cold water until the water runs clear or swirl it in a bowl of cold water and drain. Then stir the drained rice into the skillet.
- Cover with a tight-fitting lid, set the heat to low, and cook for 15 minutes. Leave the lid on, slide off the heat, and allow the pan to sit for another 10 minutes. Remove the lid and fluff the rice with a fork to serve.
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Notes
- Substitute ½ teaspoon of turmeric, ½ teaspoon of smoked paprika, and ¼ teaspoon of cardamom for the saffron
- Substitute peas, bell pepper, fennel, or chiles in place of carrots
- Make it vegetarian/vegan with vegetable stock or miso broth
- Double the recipe and freeze it for up to 3 months.
Tina says
I don’t really care for rice, but the saffron makes it so much better! Loved this recipe and will make again.