Saffron Rice with Basmati and Lime
Fluffy saffron rice with basmati, savory onion and garlic, and bright lime zest. Blooming the saffron draws out its golden color and delicate floral flavor, making a fragrant side for stews, kebabs, fish, or vegetables.
Servings: 4
Ingredients
- 10 saffron strands, ground, or 1/8 teaspoon ground saffron
- 3 tablespoons warm water, for blooming the saffron
- 1 cup basmati rice
- 2 tablespoons extra virgin olive oil
- 1 small yellow or white onion, finely diced
- 1 garlic clove, crushed or minced
- 1 1/2 cups vegetable broth, chicken broth, or water
- 1 bay leaf
- 1 small lime, zested
- Kosher salt
Instructions
- Grind and bloom the saffron. If using saffron threads, grind them into a fine powder with a mortar and pestle or spice grinder. Mix ⅛ teaspoon ground saffron with the 3 tablespoons warm water in a small bowl. Set aside to bloom while you prepare the rice and aromatics.
- Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Drain.
- Sauté the aromatics. Heat the olive oil in a medium saucepan over medium-high heat. When the oil shimmers, add the onion and cook, stirring, until softened and translucent. Add the garlic and stir until fragrant, about 30 seconds.
- Coat the rice and add the saffron. Add the drained rice and toss until well coated in the onion and garlic oil. Pour in all the bloomed saffron and its liquid. Stir until evenly combined.
- Add the broth and simmer. Add the broth or water, bay leaf, and lime zest. If using water or low-sodium broth, season with a good pinch of kosher salt. Stir and bring to a boil, then reduce the heat to low and cover. Cook until the rice has absorbed the liquid, about 15 to 20 minutes.
- Finish and serve. Turn off the heat and leave the rice covered and undisturbed for 5 minutes. Remove the bay leaf, gently fluff the rice with a fork, and serve.
Video
Notes
- Measure both liquids: The 3 tablespoons of water for blooming the saffron are in addition to the 1½ cups of broth or water used to cook the rice.
- Rinse the rice: Removing excess surface starch helps the grains cook up fluffy and separate.
- Zest carefully: Grate only the green outer peel of the lime, avoiding the bitter white pith. Lemon zest can be used in place of lime zest.
- Vegetarian or vegan option: Use vegetable broth or water.
- Storage: Refrigerate promptly in shallow containers, within 2 hours of cooking, or 1 hour if the temperature is above 90°F. Store covered at 40°F or below for up to 3 to 4 days. Freeze in airtight containers for up to 1 month for best quality.
- Reheating: Reheat covered in the microwave or on the stovetop, adding a splash of water if dry and stirring as needed, until hot throughout and reaching 165°F. Frozen rice can be reheated directly from frozen; allow extra time.
- Shop this recipe: Find saffron, olive oils, and other Mediterranean ingredients in our shop.
Nutrition
Calories: 252.3kcal | Carbohydrates: 42.7g | Protein: 3.8g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.2g | Sodium: 356.5mg | Potassium: 113.7mg | Fiber: 1.6g | Sugar: 2.3g | Vitamin A: 198.3IU | Vitamin C: 7.2mg | Calcium: 26.4mg | Iron: 0.6mg
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