Saffron Rice

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.

Saffron Rice


  • 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)


  1. Use a 2 1/2 inch deep skillet with a lid and heat over medium heat and add oil when hot.
  2. 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.
  3. Add garlic and onions and stir frequently at this point until garlic and onions are translucent.
  4. Add water or stock, saffron, and chicken bouillon.  Stir until all ingredients are well combined.
  5. Cover and cook over low heat for 14-18 minutes or until all liquid has been absorbed.
  6. Add the asparagus on top of the rice 7 minutes before end of cooking time.
  7. Do not open or remove the lid after adding the asparagus.
  8. Turn off heat when rice is done and tender.  Let it set for 5 minutes to let the steam continue to cook the asparagus.
  9. 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.
  10. 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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