Saffron Rice

Faced with minimal veggies and a need for dinner, I looked through our cookbook collection and came across this recipe in Veganomicon.  Since we happen to be lucky enough to have a lot of saffron around–A’s mother works in Afghanistan and brought some back for us–this seemed like a good choice.


Saffron Garlic Rice

1 3/4 cup water

1 veggie bouillon cube (I used 1 can veggie broth-which is actually only 1 3/4 cup of broth, even though the can label says it is 2 cups)

pinch of saffron threads (5-6 threads)

2 tablespoons olive oil

5 cloves minced garlic

1 small yellow onion

1 cup white rice

Pinch of ground coriander (I used a large pinch)

Salt and pepper to taste

1/3 cup sliced toasted almonds


  1. In a medium sauce, boil the water/stock (if you’re using of bouillon dissolve it now).  Turn off the heat, add the saffron and set aside.
  2. Preheat a pot over medium heat.  Saute the garlic in the oil just until it starts to turn golden and softens.  About 3-4 minutes.  Next, add the onion and continue to saute until the onion is translucent, about 5-6 minutes.  Add the rice (uncooked) and stir for a minute.  This helps the rice adsorb the flavors.
  3. Now add the saffron broth water and boil it.  Stir the rice once and turn down heat and cover.  Let simmer 20-25 minutes until the rice is nice and tender and the liquid is gone.
  4. Let the rice stand for 10 minutes off the heat, then fluff it up with a fork and serve.


We ate this with black beans and “Spanish” seasonings and hot sauce (oregano, cumin, Spanish paprika, lots of black pepper)




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