Chef Yotam Ottolenghi’s Celebration Rice with Saffron Recipe
Written by MasterClass
Last updated: Dec 18, 2024 • 3 min read
James Beard Award–winning chef and cookbook author Yotam Ottolenghi provides his recipe for celebration rice with saffron—a deeply flavorful dish that you can serve alongside an array of proteins or enjoy on its own.
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What Is Celebration Rice?
As Chef Yotam Ottolenghi explains, celebration rice is any preparation of rice that celebrates rice. Many versions of celebration rice exist around the world. Chef Yotam’s recipe features basmati rice, saffron, golden raisins, barberries, apple cider vinegar, and more ingredients.
What Is Saffron?
Known as the most expensive spice in the world, saffron is a spice derived from the flower stigmas of the saffron crocus plant (aka Crocus sativus), a member of the iris family. Native to the Asia Minor region, most saffron (85 percent) is now produced in Iran and used for culinary purposes as well as for medicine, dyes, and perfumes.
How to Make Saffron Rice
Saffron rice is a side dish made from long grain rice (like jasmine rice, joha rice, or basmati rice), saffron, and often, a vegetable broth or stock made from bouillon. Like coconut rice (white rice simmered in coconut milk), the main method of cooking saffron rice is boiling it on the stovetop rather than steaming.
3 Tips for Making Saffron Rice
The beauty of rice lies in its versatility; it can be a humble side dish or stand in the spotlight. Here are some tips to ensure a great result:
- 1. Soak the rice beforehand. Soak the rice for at least half an hour (or up to overnight) before cooking it to make it light and fluffy.
- 2. Avoid overmixing the rice. Don’t overmix the cooked rice after adding the saffron. Maintaining distinct sections of yellow and white rice adds visual appeal to the dish.
- 3. Serve with a main course or accompaniments. Saffron rice lacks some of the stickiness of steamed rice, but it makes for a dynamic complement to many main courses. In Thailand, saffron rice is popular alongside roasted chicken. Pair it with roasted vegetables, a fried egg, or serve it as part of a mezze spread.
Yotam Ottolenghi’s Celebration Rice with Saffron Recipe
makes
prep time
30 mintotal time
1 hr 20 mincook time
50 minIngredients
For the saffron water
- 1 teaspoon saffron threads
- ½ cup hot water
For the celebration rice
- 30 grams unsalted butter
- 5 whole cloves
- 3 whole cinnamon sticks
- 400 grams basmati rice, washed well and soaked for 30 minutes to overnight
- 3 cups of boiling water
- 1 teaspoon salt
- ¼ teaspoon saffron water
For the garnish
- 60 grams golden raisins
- 20 grams barberries
- 2½ tablespoon apple cider vinegar
- 30 grams unsalted butter
- 80 grams blanched slivered almonds
- Salt
- 5 grams cilantro, roughly chopped
- 10 grams parsley, roughly chopped
- 1
First, make the saffron water. Soak the saffron threads in hot water for at least 30 minutes (or overnight if you’re working ahead). The color of the water will intensify as the saffron soaks.
- 2
Add the butter, cloves, and cinnamon sticks to a large sauté pan over medium heat, and cook until the butter has melted. Drain the rice well and add it to the pan, stirring to coat each grain in the fat. Add 3 cups of boiling water and 1 teaspoon of salt, and bring to a boil. Cover tightly, turn the heat down to its lowest setting, and cook, undisturbed, for 15 minutes. Turn off the heat, leave the pan covered, and let the rice sit off the heat for another 15 minutes.
- 3
While the rice cooks, make the garnish. Add the raisins, barberries, and apple cider vinegar to a bowl, and set aside to plump up for at least 15 minutes. Add the butter to a medium frying pan, set over medium-high heat, and allow it to melt. Add the almonds and a small pinch of salt, and cook, stirring often, until golden, 3 to 4 minutes. Remove the pan from the heat, and stir in the raisin mixture, cilantro, and parsley.
- 4
Uncover the rice and add the saffron threads and their soaking liquid. Stir very gently so that the saffron stains some but not all of the rice yellow. Spoon the nut garnish all over the rice and serve.
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