Saffron Rice

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I Love this, but I put 1/8 to 1/4 tsp of tumeric in, it gives it a nice flavor... I make it when I make Yogurt marinated chicken kebobs.... Wonderful combination.. I recently learned how to make zitar and injera breads

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made this for my family and they loved it. It has a subtle flavor, yet it tastes awesome. Recipe did not yield for more than 3 people. I made this to go with Paulas Chicken Georgia it was awesome!!! Enjoy!!!

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This was my first time using saffron and I was pleasantly surprised. The aroma was fantastic. I listened to other reviewers and only used 2 cups of broth. However, my rice was still mushy, not fluffy. Then again, I don't think I've ever made "fluffy" rice. Is this caused by too much liquid? I'll have to try again. I'll also need to find more recipes to use up more saffron.

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Paula! I always used the boxed saffiron rice, however I got brave! I tried making this recipe and it was a hit ;D I added some peas and carrots and only used two cups of chicken stock and it was so yummy and colorful too. I will keep this recipe as a keeper. Thank you for all of your good meals.

Much love,
Susie

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Easy and delicious. If you can afford saffron, you'll really like it.

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Simply substitute vegetable broth for the chicken stock/broth and this great side dish becomes the perfect fasting side dish!

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Very tasty, easy and quick to make! I also cut back on the liquid (used 2 cups instead Came out perfect. My husband and 4 year old son loved it.

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It was a different taste, but the onion and saffron were nice. Very nice mix of flavors.

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Made chicken burritos with this rice and honestly they were the best I've ever had. As suggested by another contributor here, I used only two +/- cups of the broth and it was fine. I was generous with the pepper and threw in a couple tablespoons of parm in honor of Emeril.
If you love saffron as I do, you may want to try Rachel Ray's Saffron Spaghetti Carbonara and use the pecorino cheese as directed, it's worth the arm and a leg, because this is her best dish in my opinion.

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This was my first time ever using saffron. I love the subtle flavor. My only complaint is that the rice was soggy. I think the rice/water ratio is a little off. Usually it's one part rice and two parts water. I will adjust that next time. I accompanied the rice dish with Giada's Chicken Scallopine with Saffron Cream Sauce. It was heaven!