published Jul 31, 2020, updated Apr 07, 2022 Different countries around the world have their own versions of saffron rice, and they all vary in both ingredients and preparation method. What makes Iranian saffron rice stand out is that it has fewer ingredients, and a mellower, almost soothing flavor. Also, the beautiful golden hue of the rice comes from cooking it with saffron strands rather than turmeric. I enjoy this served with Roasted Chicken with Pomegranate Sauce. INGREDIENT NOTES and SUBSTITUTIONS Note:This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
Basmati rice – It’s important to use long-grain basmati rice to get the right flavor and texture. Other varieties have more starch, causing the cooked grains to stick together more. Basmati rice, like Jasmine rice, is also specifically cultivated to bring out the distinct flavors of Asian and Indian cuisine.Almonds – I like to use Marcona almonds because they have extra flavor, but regular blanched, slivered almonds will work just fine.White pepper – While white pepper is made from the same berries as black pepper, it’s processed differently and is more commonly used in Asian cuisine. There’s a difference of opinion on whether the spice is milder or hotter than black pepper. It definitely has more of an earthy flavor overall.Garnish – Traditionally, Persian yellow rice is topped with dried barberries. Since these can be hard to find in the US, you can use a handful of pomegranate seeds, dried cranberries, or chopped dried cherries instead. Doing so adds a pop of color and tart flavor to complement the spices in the rice.
Persian yellow rice recipe
There are multiple steps to cooking the rice itself, but then it comes together quickly with the added fruit and spices. Give yourself about 3 hours to make this from start to finish, but the flavors are well worth the wait! INSTRUCTIONS Cook the rice Combine with the other ingredients Second cook (steam) Flavor and serve
Recipe notes
Storage – Transfer to an airtight container and store it in the refrigerator for up to 5 days.Reheating – To easily reheat leftovers of Iranian saffron rice, use a microwave set for medium power. Adding a splash of water to the dish will help keep the rice moist. Or, mix with a little melted butter in a pan on the stove and use that to warm the rice through.Heat diffuser – This is a great kitchen too to help stove top burners to evenly distribute heat. Doing this prevents hot spots and keeps more delicate foods like Persian saffron rice from burning or sticking to the bottom of the pan as well.
