Cook's Hideout: Kashmiri Saffron or Kesar Rice

September 09, 2015

Kashmiri Saffron or Kesar Rice

Final dish on my mini Kashmiri thali is this saffron or kesar rice. Saffron flavors this simple rice dish along with some more spices. I added some turmeric to give the rice a little more color. Serve with simple rice with a spicy gravy curry.
Kashmiri Thali

Recipe from here:
Basmati Rice - 1cup
Saffron or Kesar - ¼tsp
Shah Jeera - ½tsp
Green Cardamom - 1
Bay leaf - 1
Cinnamon - ½" piece
Cloves - 2
Turmeric - ¼tsp
Cilantro or mint leaves - 2tbsp, finely chopped
Salt - to taste

  • Rinse and soak rice for at least 30 minutes. Drain and set aside.
  • Heat 1tbsp and 2tsp ghee in a heavy bottom saucepan. Add shah jeera, bay leaf, cinnamon, cloves until fragrant, about 30seconds.
  • Add the soaked rice and cook for 2~3 minutes, stirring  occasionally.
  • Crush the saffron and add to the rice along with the turmeric. Mix well. 
  • Add 1½cups of water, salt and bring to a boil. Lower the heat and simmer covered until rice is cooked through and water is completely evaporated.
  • Stir in the chopped fresh herbs and stir gently. Serve with Kashmiri Dum Aloo.

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  1. The saffron rice looks fabulous.Every grain separated ,i love that.

  2. Color of the is nice is inviting. :) Lovely color and the rice looks flavorful.

  3. Perfectly cooked long grain rice.

  4. simple and flavourful.. I like the boat shaped bowl in which the rice is served..

  5. Such pleasant colour to the rice..I am sure this makes a great one to indulge!

  6. Love the color of the rice..looks like very comforting dish.

  7. OMG! Love it Pavani. Wish I can eat it right now.

  8. that is super inviting!!! love the subtle color of the rice... wow..


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