saffron rice

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

oregano

(3 pound) frying chicken,

Paella:

olive oil

sausages,

salt and pepper

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

saffron

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

This Saffron Rice is a great simple side dish that&#039;s fragrant and full of flavor.

Saffron Rice

basmati rice (organic recommended)

tbsp ghee (or butter)

onion

tsp salt

chicken stock

Place the rice in a fine mesh strainer and rinse under running water for 2 minutes, until the water runs clear.

Add the ghee, onion, and 1/2 tsp salt to a 12&quot; nonstick skillet set over medium heat. Crumble the saffron between your thumb and finger and add to the pan. Cook for 5 minutes until the onion has softened.

Increase the heat to medium high and add the rinsed rice. Cook for 3 minutes, until the rice is dry and turns opaque.

Add the chicken stock and increase the heat to high to bring to a boil, which should take a minute or two. Reduce the heat to medium low to maintain a simmer, then cover the pan with a lid. Cook for 18-20 minutes, until the liquid has been fully absorbed.

Stir the rice well, then replace the lid and let the rice sit off the heat for 10 more minutes. Serve and enjoy!

Recipe video above. This is a rice side dish that will steal the show! The rice stays fluffy and tastes quite rich, but it's not heavily flavoured (hence suitable as a side dish), yet is flavoured enough that you'll want to eat it plain. The barberries provide welcome pops of sour but don't fret if you can't find them, see Note 2 for substitutions. This rice dish will pair terrifically with any Persian / Middle Eastern / Lebanese / Gulf recipes. See in post for Persian Feast menu!

Persian Saffron Rice (Tachin)

basmati rice, uncooked ((Note 1))

salt

water

barberries ((Note 2))

unsalted butter

rose water ((optional))

tbsp warm water

/ 125 ml oil (, neutral (or butter!))

Bring water to the boil in a large pot. Add salt and rice. Bring back up to the boil then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.

Parboiled Rice:

Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up (see video!).

Remove from heat (they will shrivel quickly) then stir through rose water (if using).

Barberries:

Preheat oven to 200C/390F (standard) or 180C/350F (fan).

Lightly grease a glass pie dish with oil.

Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes.

Mix yogurt, egg, oil, saffron water and salt in a large bowl.

Add rice, stir well.

Pour half the rice in the pie dish, smooth surface. Top with 1/3 of the barberries.

Cover with remaining rice, smooth surface, sprinkle over another 1/3 of the barberries. Press down firmly, cover with foil.

Bake 60 - 80 minutes until the crust is deep golden all over.

Rest for 10 minutes. Remove foil. Place serving plate on pie dish then flip upside down (it won't stick because of the oil, see video!).

Scatter surface with remaining barberries then serve.

Saffron Rice:

Persian Rice Aabkesh Style

basmati rice (700 grams)

tbsp salt

tbsp vegetable oil (+ extra if desired)

ghee

Bring a large pan of water to boil and dissolve all of the salt in it. Don’t worry, you will rinse most of the salt off later. Trust me, if you use any less your rice will taste bland.

Wash the rice in a bowl by adding cool water to it, moving it around with your hand, draining the water, and repeating this process 3 to 4 times.

Add the rice to the pan and keep the water boiling. Let it pre-cook until the rice corns are soft on the outside but still have bite in the centre. How long this process takes depends on your rice. I’m using Tilda basmati rice and it only takes 5 minutes for the rice to cook to this stage. It might take anything from 3 to 7 minutes.

Parboil the rice

Once your rice is parboiled, drain it in a strainer and immediately rinse it with cold water to interrupt the cooking process and wash off any excess salt.

Drain and rinse the rice with cool water

Put a coated pan over medium heat. Cover the bottom of the pan with the vegetable oil. Add 1 tbsp of water to it and give it a quick shake. Then add the rice to it in a slight heap shape. 

Poke a few holes through the rice to the bottom of the pan using the back of a wooden spoon. This, along with the heap shape, will help the water that’s still in the rice, evaporate.

If desired, you can sprinkle more vegetable oil or melted ghee or butter over the rice now. Combining it with a few tbsp of warm water will help distribute it evenly. Simply pour it over the rice.

Transfer the rice to the pan

Once you see steam rising from the pan, cover the lid with a clean kitchen towel, firmly press it on the pan and reduce the heat. Let the rice steam over low heat for 45 to 60 minutes. 

Now you can prepare the saffron by combining it with a few tbsp freshly boiled water in a glass. Set it aside in a warm place (near the pan of rice for example) until the rice is ready to serve.

After 45 min to 1 hour you can touch the outside of the pan with a wet kitchen towel. If it makes a sound like ‘tsss’ your rice is done.

Let the Persian rice steam

You can submerge the bottom of the pan in a sink filled with cold water to make the rice and tadig come off easily. Just a fair warning, this might not be the best practice if using expensive coated pans. If you have a good quality pan, the rice shouldn’t stick and if you have a less valuable pan, you might as well risk it – at least that’s what I’ve been doing and the coating is still intact.

Transfer a small part of the rice into a bowl and combine it with the saffron water until it&#039;s evenly yellow. Arrange the saffron rice on top of the white rice. You can serve the tahdig (crispy bits) separately. 

Serve the rice with your favourite Persian stew. You can find all them here.

Serve and decorate the rice

Infused with saffron, this simple Spanish Rice Recipe is golden, fragrant, and flavorful, and ready in under 30 minutes. Pair this beautiful saffron rice with all your favorite Spanish, Mexican, and Middle Eastern meals. Vegan, dairy-free, gluten-free.

Spanish Rice Recipe (Saffron Rice)

saffron threads

red bell pepper (stem removed, seeded, and minced)

garlic (minced)

coriander

rice

water ((or vegetable broth, chicken stock (non-vegetarian)))

Start by washing your rice. Transfer your rice to a large bowl. With the water running, gently swish the rice in a circular motion until the bowl is filled with water. Drain the rice using a fine-mesh strainer or colander (with tiny holes) and repeat until the water runs almost clear. Drain thoroughly.

Transfer your saffron threads to a small bowl and cover with 1/4 cup hot water. Allow the saffron to soak for at least 5 minutes.

As the saffron is soaking, heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook for 3-4 minutes, stirring often. Add the red bell pepper and continue to cook for an additional 2-3 minutes, stirring as needed. Finally, add the minced garlic, salt, and coriander. Cook until fragrant, approximately 1 minute.

Add the washed and thoroughly drained rice to your pot. Mix thoroughly to combine. Increase heat to medium-high and sauté for 2-3 minutes, or until rice is golden and toasted.

Pour the saffron threads and their soaking liquid over the top of the rice. Add 3 cups of water, vegetable broth, or chicken broth to the pot. Bring to a boil and mix thoroughly to combine. Reduce heat to low and cover with a tight-fitting lid.

Allow the rice to cook for 18-20 minutes. Remove from heat, but still covered, allow the rice to steam for an additional 10 minutes.

Gently fluff with a fork and season with additional salt if needed.

Saffron rice or Yellow Rice is a deeply aromatic and flavorful side dish that pairs well with nearly any curry or lentil dish. The taste is slightly earthy and spiced, but not spicy or overly bold.

Saffron Rice | Yellow Rice

Ghee (or oil)

caraway seeds ((shahi jeera))

green cardamoms

tej patta ((indian bay leaf))

cinnamon

cloves

mace

basmati rice

turmeric (- optional)

water (or as required)

salt (as required)

coriander leaves

Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.&nbsp;

Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.

Gather all the ingredients, measure and set them aside.

Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.

Prep and Soaking rice

Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.

Fry for some seconds until the spices crackle taking care they do not burn.

Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.

Add the crushed saffron strands to the rice.

Add turmeric powder now if you plan to add it. Mix gently.

Pour water and season with salt according to taste. Taste the water and it should be slightly salty.

Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.

Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.

Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.

Making saffron rice

This Saffron Risotto is one of the simplest risottos you can make but feels extra special and is incredibly comforting. Ready in just 30 minutes this risotto can be served as a hearty main or comforting side dish with stewed meats or fish plus leftovers will never go to waste!

Simple Saffron Risotto

arborio rice ((290 grams))

shallots (finely chopped)

tsp saffron ((0.3 grams))

white wine ((125m))

chicken stock (good quality (800 milliliters))

tbsp Parmesan (freshly grated)

Salt and pepper (to season)

Keep the chicken stock warm in a saucepan and get a ladle ready

Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Saute the shallots until translucent but not browned.

Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.

Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.

When you only have only 2 ladlefuls of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in colour. Season with a generous pinch of salt and add the parmesan. Taste for seasoning then serve.

Servings: 4-6 Prep Time: 5 minutes Cook Time: 25 minutes

Saffron Basmati Rice

Basmati Rice

½ cups Broth (chicken

Saffron

Salt

onions

Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.

Once it starts boiling, immediately cover and turn to low heat.

Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

Recipe adapted from Turmeric and Saffron and many other Youtube searches

Tah-Dig (Persian Rice)

basmati

canola oil

turmeric

In a large bowl, rinse rise several times until the water drains clear.

Fill bowl with water again and add a large pinch of salt. Allow rice to soak for about 20 minutes while you boil water. Reserve 3 tablespoons of boiling water for later use.                                *I've read/heard different soaking times, anywhere from no soaking to overnight.

Bring a large pot with 4 cups of water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered on medium-high heat for exactly 8 minutes (Set your timer.) Skim the foam off the top.

When rice is done, it should begin to puff up, be soft on the outside and hard on the inside. Drain rice and rinse under cold water to stop the cooking.

Using a mortar and pestle, grind a large pinch of saffron until it becomes powdery. Dissolve saffron in reserved 3 tablespoons hot water and stir with a spoon. Set aside.

Heat a medium size non-stick skillet on medium high heat and add oil, 3 Tb plain water, turmeric and saffron liquid. Gently swirl pan around so bottom is fully coated.

Add rice back into the pan, making sure the entire bottom is covered. Using the back of your large spoon, poke holes into the rice mound being careful not to go all the way down. Allow to cook on medium-high for 10 minutes, you should see steam coming out.

Cover pan lid with a kitchen towel and close pan. The towel will catch any moisture from the rice. Allow to cook for another 35 minutes. When it's done, you should hear a sizzle and crackling sound.

To serve: remove lid and place plate on top, carefully inverting the pan so the bottom of the rice is up. Or you can scoop the rice out and break the tahdig apart and scatter around the edges.

Recipe video above. This gorgeous, vibrant Persian saffron rice is perfumed with spices and studded with dried nuts and fruit. Featured in post with fish koftas. See in post for a list of suggestions for other things to serve this with!

Top 16 saffron rice recipes from across the web

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Tah-Dig (Persian Rice)

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Top 16 saffron rice recipes from across the web

The most viewed saffron rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Paella

Saffron Rice

Persian Saffron Rice (Tachin)

Spanish Rice Recipe (Saffron Rice)

Saffron Rice | Yellow Rice

Simple Saffron Risotto

Saffron Basmati Rice

Tah-Dig (Persian Rice)

Jewelled rice pilaf

Fluffy Yellow Rice Recipe (Arroz Am...

Grilled Walleye Pike and Jumbo Praw...

The Best Chicken Biryani (Step by s...

Pressure-Cooker Shrimp and Saffron ...

Saffron Rice with Asparagus (Vegan,...

Saffron Rice with Nuts and Raisins

The most viewed saffron rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine