The Persian Saffron Rice Recipe

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saffron rice

Saffron Rice Recipe is a Persian recipe cooked with Persian saffron that is being loved in middle eastern countries more than any other rice recipe. The saffron threads are in red gold color and rich in taste that blends so beautifully in the long grain high quality basmati rice. The Persian rice has a crispy base that is made up of potato slices or thin bread with rice over it. 

* For a good saffron quality, I recommend you to always buy sargol saffron.

serves

SERVES:
2 – 3 Persons

Prepare Time

Prepare Time:
02 hours

Cooking Time

Cooking Time:
40 Minutes

Skill Level

Skill Level:
MEDIUM-LEVEL

Ingredients

  • 500g Basmati rice
  • 100mg Saffron (soak in hot water for an hour to extract its flavor)
  • 20 Raw Shrimps (jumbo size, peeled)
  • 2-3 Potatoes
  • ¼ cup Butter or Olive oil
  • Sea Salt to taste

INSTRUCTIONS:

  • Preparation:
  • Soak the rice in warm water with salt for at least an hour or two.
  • Drain the rice and discard the water completely.
  • Gently wash the rice with cold water thrice for cleaning all the residing dirt.

Cooking:

  • For cooking rice, pick a pot that is wide enough for rice and water with some extra space in it. A pot must be 3 – 4 times larger than the volume of the rice being soaked.
  • Fill the water enough for your rice, give it a boil on high heat.
  • On the boiling stage, add the rice and cook them on a medium-low flame.
  • Let the rice boil for 2 to 5 minutes (as per the kind of rice you are cooking).
  • Now drain the water on the strainer and rinse them with cold water. Water runs in cooked rice is the way to stop sticking the rice together. Do not use a lot of water as it will wash away the minerals that were added by the sea salt.

Simmer:

  • For potato base, wash, peel and cut them into half centimeter slices.
  • Add ¼ of water in the pot and keep it at medium-high flame.
  • Add the soaked saffron or threads of saffron with a pinch of salt.
  • Add ¼ cup of butter or olive oil and heat it to melt in the water if using butter.
  • When water starts boiling, spread the even layer of the potato slices on the bottom of the pot.
  • Cover the potatoes with the boiled rice and cover the pot with its lid.
  • When steam is building up in the pot, add soaked saffron in it and cover it again. Make sure that no air can pass, or you can use a clean cotton towel to cover the inner of the lid to stop passing the air.
  • Reduce the flame at a medium low and cook the rice for about 20 minutes or it may take more time depending on the size of your pot.
  • When the rice is ready you can turn the rice upside down so that all the potatoes pop up.
  • Your meal is ready to serve, enjoy your Persian saffron rice with chicken or any other sauce, curry, or meat if you want to add extra flavors and spice.

Tips:

  • Saffron should be soaked in hot water before used so that all its flavor and essence can be extracted for extra added aroma.
  • Rice should be soaked in warm water with sea salt to release all the unwanted farming bacteria and chemicals and absorb a good amount of nutrition from sea salt.
  • You can check the rice whether they are cooked or not by testing them with your teeth, if they are soft from outside and a little hard from inside then they are ready to drain.

Client Says

Slide Food enthusiast John Gray Slide Health enthusiast Mike J Slide Healthy food blogger Lilly W
YourSaffron sells a wide range of Saffron products such as Saffron herbs, threads, tea, coffee, honey, soaps and supplements. Their Saffron is grown, processed and packaged in Iran. The Saffron handpicked and dried using traditional Persian methods ensuring potent and fresh produce. The health benefits Saffron has to offer are second to none and that’s why we want to share the magic spice with all of Australia.

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