Saffron Recipes

Saffron Rice

* 2 cups white Thai jasmine-scented rice, OR substitute white basmati rice (Note: brown rice is not successful with this recipe)
* 3 1/2 cups good-tasting chicken or vegetable stock
* 1.5 to 2 Tbsp. fish sauce, OR 1/4 to 1/2 tsp. salt if vegetarian/vegan (to taste)
* 1/2 tsp. turmeric
* 1/2 tsp. saffron threads
* 1 clove garlic, minced
* 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)
* squeeze of lemon juice


  1. Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
  2. While stock is coming to a boil, add the turmeric, saffron, garlic, chili, and a squeeze of lemon juice. Stir well.
  3. Add the rice, plus 1.5 Tbsp. fish sauce (or 1/4 tsp. salt) and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
  4. When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot is remain on the burner another 5-10 minutes, or until you’re ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more (great if you’re having guests!).
  5. Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the chili may have risen to the surface - just stir it back into the rice). Taste-test for salt, adding 1/2 Tbsp. more fish sauce or a little more salt if needed (how much will depend on the saltiness of your stock). If too salty, add another squeeze of lemon juice. See below for links to curry recipes and other Thai food that goes well with saffron rice. Enjoy!

Tomato Saffron Chicken Recipe

* 3-1/2 pounds chicken parts (light, dark, or a combination - here I use a quartered whole chicken)
* Kosher salt and freshly ground pepper to taste
* 2-1/2 Tablespoons olive oil, divided use
* 1/2 medium sweet onion, coarsely chopped
* 2 bay leaves
* 1-1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
* 6 medium garlic cloves, chopped
* 1/4 cup dry white wine
* 1/8 teaspoon saffron threads, crumbled
* 1 cup chicken stock
* 1 pound ripe tomatoes coarsely chopped OR 1 (28-ounce) can plum tomatoes, drained and coarsely chopped (reserve juice
* 1 strip (1 inch x 3 inches) orange zest
* 1/8 teaspoon cayenne pepper or ground chipotle chile pepper powder
* 2 anchovies rinsed, patted dry and minced or 1 teaspoon anchovy paste
* 15 Nicoise or small Greek olives, pitted and coarsely chopped
* 2 Tablespoons minced fresh parsley

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes

Saffron (kesar)
1 gram
Fresh red chillies
5 tablespoons
Fresh cream
1 cup
Cheese, grated
1/2 cup
to taste
Black peppercorns, crushed
Satay sticks
as required
Trim and cut asparagus into six inch pieces. String them onto the satay sticks. For the sauce, chop two fresh red chillies. Heat two tablespoons of butter in a pan, add red chillies and sauté. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens. Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus. When done place the asparagus neatly on a serving plate. Pour the saffron chilli cheese sauce over and garnish with a slit whole fresh red chilli. Serve immediately.