This is the most elegant, tasty rice dish I’ve ever made. Believe it or not, it’s easy to make. It’s amazing how a simple dish transformed into a gourmet-looking dish presentable enough to serve to your guests or loved ones, especially on special occasions.
- 3 rice measuring cup of Jasmine rice
- 3 tbsp. olive oil
- 4 threads high-quality Saffron
- 2 tbsp. loose chicken bouillon (1 tbsp. if using chicken broth with sodium instead of water)
- 3 cloves of garlic, finely chopped
- ½ of medium onions; minced
- 3 2/3 C water or chicken broth
- 3 tbsp. olive oil
- 3 stalks of Asparagus, sliced diagonally about an inch size.
- 1 lemon
- Lemon for garnish (optional)
- Italian parsley; minced (optional)
- Use a 2 1/2 inch deep skillet with a lid and heat over medium heat and add oil when hot.
- Add Jasmine rice; stir until all rice is coated with oil. Leave it for 1 minute or until rice turns light brown and stir. Repeat until most of the rice turns light brown.
- Add garlic and onions and stir frequently at this point until garlic and onions are translucent.
- Add water or stock, saffron, and chicken bouillon. Stir until all ingredients are well combined.
- Cover and cook over low heat for 14-18 minutes or until all liquid has been absorbed.
- Add the asparagus on top of the rice 7 minutes before end of cooking time.
- Do not open or remove the lid after adding the asparagus.
- Turn off heat when rice is done and tender. Let it set for 5 minutes to let the steam continue to cook the asparagus.
- Before serving, fluff the rice with a fork. Cut the lemon in half and squeeze over cooked rice and mix until all lemon juice is well incorporated.
- Garnish with chopped Italian parsley and lemon. Serve warm.
Note: The liquid and time called for this recipe vary depending on the heat of your stove. Add more water or stock 1/8 cup at a time if needed and let it simmer until all liquid is absorbed and the rice is tender.
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11 thoughts on “Saffron Rice”
Love the photo. Tight presentation and great lighting. This photo makes me crave rice. I love that you have fond food memories of your childhood that influence your adult comfort foods. I see a blog post about this in the future???? 🙂
Thank you, Shanna! Yes, maybe I will write about my childhood in the future. I am blessed to have such a mother who selflessly shared her legacy in cooking and taught my siblings and I at such a young age. Talking about her makes me want to see her and hug her tight. 🙂
I loved the story about using the bitter melon to heal your brother’s skin issue. 🙂 Nice that she passed on her passion for food to you!
Anna, you should check out Persian rice cookers… they are so neat and quite inexpensive. They steam the rice, so only a little water is needed. I have one that makes Tahdig saffron rice (with the crispy bottom). The picture is missing from this recipe; I’d love to see it. Recipe looks tasty!
Thanks, Shanna! It must be WordPress because it was there before. I might have to upload it again to fix it. I wonder if this happens to other bloggers as well. Thanks for the rice cooker suggestion. I don’t cook rice very often. I only started cooking rice when ideas started flooding my brain. I have more, but I am reluctant to make them now because carbohydrates and I don’t get along, if you know what I mean. 😉 I’ll upload a picture of the saffron rice in a few. You can check it out later. Thanks again, Shanna! Take care!
The picture issue has happened to me if I delete the photo from the media library. That could be what is going on. I know what you mean about carbs. I enjoy them but try not to over do it. I recently prepared farro in place of pasta in a dish. It is high protein and low-glycemic (and tasty!). Take care!
I uploaded the picture of the saffron rice. You can check it out now. I didn’t delete mine, it’s still in the media library. So, I don’t know what the problem is. I grew up eating rice, so I crave it sometimes and when I do, oh boy!
Thanks, Shanna for all the suggestions. I appreciate them. 🙂
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Hello! Thank you for the astonishing remarks about my post. I appreciate the compliment.
Too beautiful to eat.. looks yummy! Thank for sharing.
You’re welcome, Elsa. Thanks for leaving a comment.