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lebanese saffron rice recipe

Lebanese Saffron Rice Recipe

A soft, golden Lebanese saffron rice made with basmati, warm saffron, and slow steam. Light, calm, and easy for beginners with simple steps and rich color.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4
Course: Rice, Side Dish
Cuisine: Lebanese, Middle Eastern
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups basmati rice
  • 3 cups water or vegetable stock
  • 1 small onion finely chopped
  • 6-8 saffron strands
  • 2 tablespoons oil
  • 1/2 teaspoon salt more to taste
  • 1 tablespoon butter optional

Equipment

  • 1 Medium pot For cooking rice evenly with low heat.
  • 1 Small bowl For soaking saffron strands.
  • 1 Fine-mesh sieve For rinsing rice until water runs clear.
  • 1 Wooden spoon For gentle stirring to keep grains whole.

Method
 

  1. Soak saffron strands in warm water and let the color bloom.
  2. Warm oil in a pot over low heat and add the chopped onion.
  3. Cook the onion until soft and clear, but not brown.
  4. Add the washed basmati rice and stir once to keep grains whole.
  5. Let the rice sit with the onion for a moment to take in flavor.
  6. Pour in water or stock and add the saffron water.
  7. Stir lightly once.
  8. Bring the pot to one gentle boil.
  9. Lower the heat, cover tightly, and let it steam until soft.
  10. Turn off the heat and let the rice rest for 5 minutes before opening the lid.
  11. Fluff gently and serve warm.

Notes

  • Wash the rice until water runs clear for long, separate grains.
  • Soaking saffron gives deeper color and warm aroma.
  • Use low heat for soft, fluffy rice.
  • You can replace saffron with 1/4 teaspoon turmeric for a yellow rice variation.
  • Add peas or nuts for a richer version.