Turkish Saffron Rice (Safranli Pilav): Golden Taste of Turkey

During my nine days in Turkey, I had the delightful opportunity to savor a variety of Turkish dishes, with Turkish Saffron Rice being a particular highlight. My visits to the Grand Bazaar and Spice Bazaar, with their vibrant displays of spices, showcased Turkey’s deep appreciation for aromatic flavors.

Although I didn’t purchase any spices - due to their high cost compared to the more affordable options back home in Malaysia - I did bring back a small container of saffron from India (NEW DELHI REVELATION & CHENNAI DISCOVERY). This valuable spice inspired me to try making Turkish Saffron Rice.

I’ve previously enjoyed experimenting with saffron in various dishes. For example, I made Saffron Cumin Rice effortlessly in a rice cooker using rice, cumin seeds, saffron strands, salt, a small scoop of ghee and water, resulting in a beautifully fragrant dish.

Saffron also featured in my Saffron Cinnamon Poached Pears, where it mingled with broken cinnamon sticks, brown sugar, water, and pears to create a thickened syrup and tender pears.

Additionally, I used saffron in a Saffron Eggplant Stir Fry, adding a few strands to sliced eggplant, chopped shallots, chopped red chilies, cumin seeds, curry leaves, and salt, stir-frying them in heated oil until the eggplant was tender. The saffron imparted a vibrant golden hue and a delightful aroma to the dish.

Now, I’m pleased to share my version of Turkish Saffron Rice, or Safranli Pilav. This simple yet spectacular dish is a perfect showcase for the unique flavor of saffron.

 

Ingredients

3 cups cooked rice

2 tbsp olive oil

1 large red onion, chopped

5 cloves garlic, smashed

Salt and pepper to taste

1/2 tsp saffron, soaked in hot water for 10 minutes

 

Method

Heat the olive oil in a pan.

Add the chopped onion and smashed garlic, and cook until softened.

Add the cooked rice and saffron (including the soaking water). Season with salt and pepper.

Stir well to combine and switch off the heat.