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Saffron Rice

Saffron Rice

I love this crispy textured Saffron Rice dish. The rice is cooked twice and develops a golden brown crust that is nutty flavored and very crunchy while the rice on the inside of the molded cake is soft, fluffy and fragrant.

  • Duration
  • Cook Time
  • Prep Time
  • 4-5Servings


  • 1 cup Basmati rice
  • 1 teaspoon saffron threads
  • olive oil
  • Garnishes: chopped dill, chopped mint


1 Preheat oven to 350. Place the basmati rice and saffron in a medium sauce pan. Add 2 1/2 cups of water, cover and simmer over medium heat until the rice is cooked through (about 20-25 minutes).

2 Place a large sauté pan, generously coated with olive oil, over medium heat.

3 Scoop the cooked rice into the pan and pack the rice by pressing it firmly into the pan. Cover and bake in the preheated oven for 30 minutes until the rice has formed a crust. You can peek at the crust by gently pulling the rice away the side of the pan with a spatula.

4 Invert onto a platter and garnish with fresh herbs.