Sweet Yellow Saffron Rice | The Good Hearted Woman

Sweet Yellow Saffron Rice

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Author: Renée B. ♥ The Good Hearted Woman


  • 1/2 tsp saffron threads
  • 2 Tbs warm milk
  • 1 1/2 cup basmati rice
  • 2 Tbs ghee or clarified butter
  • 8-10 whole cardamon pods
  • 1 2- inch cinnamon stick
  • 3 cups water
  • 4 Tbs sugar
  • 1/3 cup golden raisins
  • 1/3 cup slivered almonds


  • Heat milk in a small bowl until it is steaming. Sprinkle the saffron threads into the hot milk and allow to soak for a couple of hours. (For deeper flavor, you can toast them in a dry skillet for a few seconds first, until they become a little deeper red, but be careful - that is spice-gold you're playing with there!)
  • Wash the rice several times, until water runs clear.
  • Drain and then soak the rice in water for 30 minutes. Drain for 20 minutes. (I have, on occasion, done this all in 10 minutes.)
  • Heat the ghee or clarified butter in a large skillet over medium heat. If you are using whole spices, add them at this time and saute for about 30 seconds.
  • Add the rice and saute gently for 3 minutes.
  • Add 3 cups of water and the salt. Gently stir rice and cook until all the water is absorbed.
  • Stir in the saffron milk, dried fruits and/or nuts, ground spices, and sugar.
  • Cover very tightly, and put into a 325° degree oven for 25 minutes. (Or 300° for 30 minutes, or 350° for 20 minutes, depending on what else you are cooking.)
  • Remove any whole spices before serving.
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