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Saffron Rice

Author: Cynthia


  • Saffron Rice
  • 3 to 4 tablespoons oil
  • 1 teaspoon ghee ghee is clarified butter, since I hadn't any, I used coconut oil rather than butter, since it has a higher smoking point
  • 3 green cardamom pods
  • 2 whole cloves
  • 2 inch cinnamon stick broken into pieces
  • 1 teaspoon sugar
  • 2 cups basmati rice soaked for a bout 30 minutes and drained
  • 2 teaspoons salt
  • 1 cup low-fat Greek yogurt
  • 1/2 cup frozen peas
  • 1 teaspoons saffron strands


  • Heat oil and ghee in a saucepan and add the cardamom pods, cloves cinnamon stick and onion. Stir in sugar and cook on low heat for 10-15 minutes.
  • Stir in rice, salt, yogurt, peas and 2 cups of water and continue cooking on low for an additional 25-30 minutes or until rice is tender and fluffy. Add saffron and check for seasoning. Let rest, covered until ready to serve.