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Community Recipe
from [carolfitz]
Saffron Rice (kesar chaval)

Saffron Rice (kesar chaval)

adapted from "Foods of the World," 1969, Time-Life (very buttery)

  • Yield: 8 servings


  • 2 cup(s) basmati rice
  • 1 teaspoon(s) saffron
  • 3 tablespoon(s) boiling water
  • 4 cup(s) boiling water
  • 4 tablespoon(s) unsalted butter
  • 1 stick(s) cinnamon
  • 4 whole cloves
  • 1 cup(s) sweet onion, finely chopped
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) salt
  • 3 cardamom pods, seeds only


1. Wash rice til water runs clear, drain thoroughly

2. Place saffron in bowl, add 3tbs boiling water to cover, let soak

3. Using pan with tight-fitting lid, melt butter

4. Add cinnamon stick & cloves and swirl

5. Add onions, stir frequently and cook til soft and light golden brown

6. Add rice and stir til grains are delicate golden color -- do not brown

7. Add 4c boiling water, brown sugar, salt, cardamom seeds, stir

8. When pan has returned to a boil, add saffron & its' soaking water, stir

9. Cover, reduce heat to lowest level, cook for 20-25min or until rice has absorbed all liquid

10. Fluff with a fork before serving

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Saffron Rice (kesar chaval) Recipe