Saffron Rice Recipe

Saffron Rice

Saffron has an incredible range of health benefits in addition to possessing a very unique taste, aroma and flavour. The Ayurvedic properties of Saffron makes this rice dish very effective at balancing all three doshas and aiding digestion. It can also be helpful in revitalising blood circulation and alleviating migraine-type headaches.

Saffron is sweet, astringent, and bitter to taste, heating with a sweet vipaka (post-digestive effect). It is balancing for all three doshas, easy to digest and helps food allergies.

Medicinal Uses: Very effective for migraine-type headache. It can be effective in revitalizing the blood, circulation and the female reproductive system.

Doshic Notes
Vata = Pitta = Kapha =


  • 1 generous pinch saffron

  • 1 Tbs water

  • 1 and a 1/2 cups basmati rice

  • 3 Tbs ghee or unsalted butter

  • 4 bay leaves

  • 7 bits of cinnamon bark

  • (about 1 heaping teaspoon)

  • 7 cloves, whole

  • 1/2 tsp salt

  • 7 cardamom pods, whole

  • 4 cups hot water


Step No.1

  • Soak the saffron in the 1 tablespoon water for at least 10 minutes.

Step No.2

  • Wash and rinse the rice twice. Drain.

Step No.3

  • Heat a pot over medium heat and add the ghee. Then add the bay leaves, cinnamon, cloves, salt, and cardamom and mix well for a minute.
  • Turn the heat to low, add the rice and sauté in the spices for 2 minutes.

Step No.4

  • Pour in the hot water and the soaked saffron and bring to a gentle boil.
  • Boil uncovered for 5 minutes. Then turn down the heat to medium and partially cover.

Step No.5

  • Continue to boil gently for another 5 minutes, stirring once or twice to keep from sticking.

Step No.6

  • Turn the heat to low, fully cover and simmer until tender, about 10 minutes.

Step No.7

  • Sometimes at the end of a long day, comfort food can be soothing and relaxing.
  • The simplicity of steamed vegetables and saffron rice can take the stress off and set you up for an evening of respite.


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