Riz au Safran

Saffron Rice

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About


  • a large pinch of saffron
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped or grated
  • 1 cup raw rice
  • 2 cups hot water
  • ½ teaspoon freshly grated nutmeg
  • 2 bay leaves
  • salt
  • freshly ground black pepper


Crush the saffron into 2 tablespoons of hot water and let it stand.

Heat the olive oil in a heavy-bottomed pan. Add the onion, cover and cook slowly for 3 to 5 minutes, or until the onion becomes transparent. Add the rice and stir over a low flame until all the grains are coated with oil. Add the dissolved saffron and 2 cups hot water and stir. Add nutmeg, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. All the liquid should be absorbed and the rice tender. Fluff the rice with a fork and remove the bay leaves. Just before serving, add a dash of olive oil and check the seasoning again.

You can keep this warm over simmering water until ready to serve.