Saffron Rice With Veggies

A white round plate with lots of yellow rice with veggies.

Saffron rice is a fragrant rice dish flavored with saffron, a spice that gives it a beautiful golden color. I add vegetables like peas, carrots and bell peppers to this gorgeous rice for added flavor and nutrition values.

Course Side Dish

Cuisine Mediterranean

Keyword Mediterranean yellow rice, saffron rice, yellow rice

Prep Time 5

Cook Time 25

Resting time 10

Total Time 40

Servings servings

Calories 326kcal

Author Sonila

Equipment

1 medium size pot with lid I use stainless steel but you can use a regular pot, a Dutch Oven etc etc.
1 mortar and pestle

Ingredients

2 cups jasmine rice
1 white onion
4 garlic cloves
3 tbsp olive oil
24 saffron threads estimate about 4 threads per serving
3.5 cups water or stock (chicken or vegetable) of your choice
1 tsp salt
0.5 tsp black pepper
0.5 red bell pepper
10 oz frozen peas and carrots about 284 grams, 1 package

Instructions

Rinse rice and remove impurities, let it air dry in a colander or strainer so it's completely dry before you can toast it. Set aside. You can even do this the night before.
Chop onion, mince garlic and dice the red bell pepper. Get the frozen peas and carrots out of the freezer.
Carefully get saffron threads out of jar. I estimate about 4 threads per serving. Place saffron threads in mortar and slowly grind them. Add few tbsps of water and swirl to get every speck of saffron.
Place a medium size pot on the stovetop, turn heat to medium. Add olive oil and once oil is shimmery, add onions and garlic. Saute until translucent. Use a wooden spoon to stir so nothing sticks to the bottom.
Add red bell pepper and continue sauteing until soft.
Add jasmine rice and toast the rice with the onions, garlic and red bell pepper until all grains are shiny.
Add water (preferably warm or hot if you have an electric kettle), and the saffron with its water. Add salt and pepper at this point too. Mix once to incorporate.
Once water comes to a boil, lower heat to low but leave pot uncovered. When water is not visible anymore, cover pot and lower heat to simmer.
After 5 minutes, add frozen peas and carrots. Cover the pot and turn heat off. Let rest for about 10 minutes. Uncover the pot, fluff the rice while incorporating the peas and carrots. Serve warm with your favorite seafood or chicken dishes. Enjoy:).

Notes

Optional ingredients you can add - chicken bouillon, star anise, cardamom, turmeric etc.
Leftovers - store leftovers in a glass container with a tight lid, in the refrigerator for up to 4 days. I have never frozen this rice so not sure how it holds frozen.

Nutrition