When to add saffron to rice?
Saffron is the world's most expensive spice, known for its intense colour and refined flavour. Because of its price and concentration of flavour and aroma, it is worth knowing when to add it. See when and in what form it is best to add saffron to various rice-based dishes:
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Saffron rice:
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When to add: Saffron is best added at the start of cooking, after soaking the strands in warm water for 10-15 minutes.
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Form: Saffron strands so that the rice can absorb all the aroma and colour.
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When to add saffron to risotto:
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When to add: Saffron is added to the broth that is gradually poured over the rice while the risotto is cooking.
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Form: Saffron strands, soaked in a small amount of hot water, which allows the colour and flavour to be evenly distributed in the dish.
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When to add saffron to paella:
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When to add: Add saffron at the start of cooking, just after the onions have glazed, to allow the flavours to release and permeate the rice.
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Form: Saffron strands are best, as the paella benefits from their intense aroma and colour.
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When to add saffron to biryani:
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When to add: Saffron is added towards the end of cooking, often by soaking the strands in warm milk or water and then adding this mixture to the almost cooked rice.
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Form: Saffron threads that give up their colouring and flavouring to the milk or water, allowing them to be gently distributed among the layers of rice and meat.
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When to add saffron to pilaf:
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When to add: Saffron is best added while the rice is cooking so that it can fully absorb its colour and aroma.
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Form: Soak saffron strands in warm water to allow even distribution throughout the dish.
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The choice of saffron form - whether strands or ground - should be tailored to the cooking technique and type of dish. Threads are usually preferred for their ability to gradually release colour and flavour, which is ideal for long cooking, such as in paella or risotto. Ground saffron is quicker and easier to use, and will work well in any of the above dishes, but make sure you buy it from a trusted supplier.
