Saffron Rice

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
Properly cooked rice is a staple on any dinner table. For this side, a little saffron goes a very long way to provide color and flavor to a basmati rice pilaf finished with fresh cilantro and scallion.


  1. Cook 1 diced onion in 3 tablespoons butter in a saucepan over medium-high heat, stirring, until softened. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron. Add 1 1/2 cups each water and chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Let sit 5 minutes; stir in 1/4 cup chopped cilantro and 2 sliced scallions.