Saffron Rice
Recipes > Dinner > Side Dishes > Saffron Rice

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Recipe Checklist:
  • 1 t of Saffron
  • 3 T Olive Oil
  • 1 White Onion (Peeled & Macédoine)
  • ½ cup Pine Nuts
  • 1 cup Jasmine Rice
  • 1 t Ground Cinnamon
  • 1-2 Dried Bay Leaves
  • Kosher Salt to Taste
  • Black Pepper to Taste
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Large Oven Proof Saute Pan
Estimated Time
30-40 Minutes
Serves 4-6
+ -


Prepare the Saffron by placing 2 tablespoons of hot water into a bowl and stirring the Saffron into it. Set the Saffron Bowl aside.

You can work on your produce next. Peel the Onion and then take it down to a Macédoine.

Your choice of Olive Oil is less critical here since it will be mostly a cooking oil and only doing a little coating. We suggest shelled Pine Nuts for the recipe for their flavor but you can substitute them, or augment them, with shelled Almonds or Pistachios.

The Rice called for in the recipe is Jasmine Rice, which is an Aromatic Rice. You can substitute Basmati Rice, Carolina Gold Rice (both of which are fragrant), or almost any other Long Grain Rice that is a Stiff Rice and will cook up with individuated grains.


With your Preparation, the second of Smart Kitchen’s 4 Levers of Cooking, complete and your Mise en Place set, begin the active phase of this recipe by pouring your Olive Oil into a large Oven-Proof Sauté Pan over Medium Heat on the stovetop. When the Olive Oil approaches its Smoke Point, add in the White Onion and Pine Nuts. Stir them together continuously for about 5 minutes, until the White Onion becomes translucent.

Once the Onion is translucent, lower the heat to Low Heat and stir in the Jasmine Rice. Stir it gently (for a minute or so) to coat it with the Oil and Onion mixture. Next, add in the Saffron Essence, Cinnamon, Bay Leaf, some Kosher Salt and Black Pepper along with 2 Cups of Water.

Bring everything to a Boil on High Heat. Once a Boil has been achieved, reduce the heat and maintain a Simmer. Cover the Sauté Pan and let it cook for 15-20 minutes or until all of the liquid has been absorbed by the Jasmine Rice and the Rice itself is well-cooked and tender.

Serve hot.