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Saffron pilaf recipe

Saffron pilaf recipe

3 ratings

Try aromatic, vibrant saffron in this Middle Eastern-inspired side dish, which makes a great pairing for a get-together roast dinner. It's so easy to make and the extra effort goes a long way resulting in a rice dish which really sings. See method

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 242 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp olive oil
  • 20g butter
  • 2 onions, thinly sliced
  • 300g basmati rice
  • pinch of saffron, crushed then soaked in 2 tsp hot water
  • 550ml vegetable stock
  • 15g fresh flat-leaf parsley, chopped
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    2g 11%
  • Sugars

    3g 4%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 46.5g Protein 4.9g Fibre 1.5g


  1. Heat the oil and butter in a lidded saucepan over a medium heat. Add the onion and season. Cook for 10 mins or until golden. Add the rice, saffron and its water; stir for 1 min. Pour in the stock.
  2. Cover the pan, reduce the heat to low and cook for 15 mins or until the rice is cooked. Remove the pan from the heat and use a fork to fluff the rice. Stir through the parsley before serving.

See more Side dish recipes

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