Celebration saffron baked rice

Celebration saffron baked rice

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  • 8
  • Easy
  • Dairy free Fat conscious
  • 20 minutes
  • 30 minutes
  • Woolworths Ken Forrester Chenin Blanc 2018


  • 2 T olive oil
  • 1 red onion, sliced
  • 240 g basmati rice
  • 2 t saffron
  • 1 T salt
  • 2 cups vegetable or chicken stock
  • pomegranate rubies, for serving
  • spring onions, chopped, for serving
  • chilli flakes, for serving
  • 100 g flaked almonds, toasted
  • 1 -2 T honey
  • lime, for squeezing

Cooking Instructions

1. Heat the olive oil in a heavy-based saucepan and cook the onion over a medium heat until soft and slightly caramelised.
2. Add the rice and stir until completely coated in oil. Cook for 2–5 minutes, or until the rice starts becoming translucent. Add the saffron, salt and stock. Stir until well combined.
3. Cover with a lid and simmer over a low heat, stirring once or twice for 30–35 minutes. Allow the rice to catch on the bottom of the pan creating a soccarat (a crunchy caramelised base). Allow to stand for 10 minutes once cooked.
4. Toss the flaked almonds in the honey in a pan over a medium heat until coated. Serve the rice with the pomegranate rubies, chilli flakes, almonds and lime juice.

Find more Indian-inspired recipes here.


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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