Basmati Rice with Saffron and Dill

Basmati Rice with Saffron is aromatic, pretty and utterly delicious. This a fantastic compliment to almost anything . . . meats, fish, vegetables, you name it! And it will brighten the table with its stunning, vibrant color.

Saffron: It's red, it's gold, it's alluring, and so beautiful. Not to mention it's delicious.

Just a touch of saffron in a recipe can elevate it to a higher level. This Basmati Rice with Saffron and Dill is the perfect example. An otherwise simple rice dish becomes exquisite -- both in appearance and taste.

The Ingredients

• Saffron threads - Saffron is available in most large grocery stores and specialty markets. I usually use this Spanish saffron.
• water
• Basmati rice - Basmati is a long-grained, aromatic rice that you should be able to find easily in most grocery stores.
• olive oil - Regular or extra virgin.
• fresh dill
• Kosher salt - I cook with Kosher salt. I prefer it over other salts for a few reasons: its larger flake, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making it taste salty.

 Substitutions

• If it's just the color you want, you can use Turmeric to substitute saffron. If you look at this Spicy Turmeric-Coconut Rice, you can see how similar the color is. The color of the turmeric is similar to that of the saffron -- though the flavor is quite different. Try them both for fun.
• Fennel or cilantro would be nice substitutions for the dill.

How to Make it

- Add the pinch of saffron threads to a mortar. Use the pestle to grind the spice until it's a powder. This should only take a few seconds, and will yield less than ⅛ teaspoon, which is all you need.

- Add about 2 tablespoons of the water to the mortar and then pour this, along with the remaining water into a medium-sized soup pot. Bring it to a very gentle simmer and then turn off the heat. Let it steep for at least 15 minutes.

- Pour the rice into a fine mesh strainer and rinse it thoroughly, and then add it to the pot, along with the salt and olive oil. Gently stir and then bring to a boil. Immediately turn the heat to low, cover the pot, and cook just until all of the liquid has been absorbed, about 15 minutes.

- Fold in the dill and serve.

Serving Suggestions

• Rice is an excellent choice as a side dish for so many dishes -- especially those with sauces, like Skillet Sweet Potato Braised Chicken, Cabbage Stew with Turmeric and Short Rib Stew with Swiss Chard.
• It can turn vegetables into a hearty meal. I often serve it with Confit Tomatoes, Cardamom Carrots or Cumin Roasted Vegetables.
• With any of these suggestions, a side salad would round the meal off perfectly.

More Outstanding Rice Dishes

• Roasted Garlic Basil Rice
• Coconut Cilantro Rice
• Cranberry Wild Rice
• Crispy Fried Rice Recipe

Can you make it ahead?

Absolutely! This saffron rice can be made a day ahead of time. It can be warmed in a covered container in a or the oven set about 300℉ just to heat it through, approximately 15 minutes.

Saffron Rice FAQs

Basmati Rice with Saffron brightens any plate with its color and flavor, and I hope you love it!

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