Let saffron be the hero of your next dish. This simple yet elegant saffron rice recipe showcases the vivid golden hue and fragrant depth of our hand-picked, ISO-tested saffron threads. The soft, buttery rice paired with the tart sweetness of cranberries creates a beautiful balance of flavour and texture — no nuts, no distractions, just pure delight.
Ingredients
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1 cup basmati rice
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2 cups vegetable broth
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¼ tsp premium saffron threads (steeped)
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2 tbsp butter
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¼ cup dried cranberries
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Salt and pepper to taste
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1 tbsp chopped parsley (optional garnish)
Instructions
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Rinse the rice under cold water until the water runs clear. Set aside.
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Steep the saffron in 2 tablespoons of lukewarm water for 10 minutes to release its color and aroma.
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In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the rinsed rice and sauté for 2–3 minutes until well-coated.
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Pour in the vegetable broth and saffron infusion. Season with salt and pepper. Stir once.
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Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the rice is cooked and the liquid is absorbed.
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Remove from heat and let rest, covered, for 5 minutes.
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Meanwhile, in a small pan, melt the remaining 1 tablespoon of butter and gently sauté the dried cranberries for 1–2 minutes until slightly plumped.
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Fluff the rice with a fork and fold in the warm, buttered cranberries.
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Garnish with chopped parsley or crushed pistachios if desired, and serve warm.
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🍽 Serving Suggestion:
This aromatic rice makes a stunning side dish for grilled, chicken, vegetables, fish, or spiced kebabs — or shine on its own with a dollop of saffron yogurt.
