A foundational staple of Mediterranean and South Asian cuisine, saffron rice is one of our favorites! Enjoy this classic recipe with an added flavor of raisins and almonds.


2 cups basmati rice
3 and ¾ cups chicken stock
1/4 cup water
1/2 cup minced onion
3 pinches Tahmina saffron
1 tsp salt
1 tbsp olive oil
1 handful of raisins
1 handful of sliced or chopped almonds


  1. Grind 2 pinches of saffron in a mortar into a powder (If you do not have a mortar and pestle, you can you the back of a spoon or the end of a rolling pin and a bowl)
  2. Add the third pinch of saffron to the mortar without crushing the saffron threads.
  3. Add 1/4 cup of hot water to the saffron and allow to soak for 5 minutes. 
  4. Rinse your rice 2-3 times.
  5. In a large pot, heat up your olive oil. Once heated, add the onions.
  6. Sautee the onions until translucent. 
  7. Add the rice and sautee another minute.
  8. Add the saffron liquid, salt and chicken broth to the rice and bring to a boil.
  9. Cover the pot and heat on low approximately 20 minutes or until the liquid is absorbed and the rice is light and fluffy.
  10. Stir in raisins and almonds while the rice is hot. Cover the pot and allow everything to settle for 5 minutes.
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