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Saffron Rice

  • Yield: 2 cups 1x


Some suggested recipes to have with this dish can be found in links below.


  • 1 pinch saffron (crumbled)
  • 1 cup rice (white or brown)
  • 2 cups water (if making brown, use 2 1/2 cups water)
  • 1/2 tsp salt
  • 1/2 Tbs butter or oil


  1. Heat a 1-quart sauce pan over high heat.
  2. Turn heat to medium, add the saffron and toast.
  3. Add the water and bring to a boil.
  4. Add the salt and the rice, stir and cover until boiling.
  5. Reduce the heat to low, simmer for about 20 minutes (for white), (40 minutes for brown).
  6. Fluff the rice.
  7. Serve hot.


Source: New Vegetarian

Link to: Shrimp and Okra over Saffron Rice


  • Serving Size: 1/2 cup
  • Calories: 184
  • Fat: 2.79 g
  • Carbohydrates: 35.72 g
  • Protein: 3.69 g
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