Chickpeas Indian Spices Saffron RiceI love making saffron rice when I don’t have time to make brown rice, and it dresses up an Indian-style dinner. Here’s the recipe for the quick Indian-style chickpeas, pictured.

Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

For more about saffron, I go to the expert, Laura Bashar of Family Spice.

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).

Chickpeas Indian Spices Saffron Rice

How to make saffron rice

Delicate saffron, the most expensive of spices, scents this fragrant, colorful rice.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine Indian
Servings 8 servings


  • 1-1/2 cups basmati rice white (270 g)
  • 3 cups water (filtered or spring)
  • 1/2 tsp saffron (1 g)


  • Heat the water in a medium-sized saucepan until hot but not boiling. Add the saffron and let it steep with the lid on for at least 15 minutes.
  • Rinse the rice with water 6-8 times until the water runs completely clear. Swish the rice around with your hand. Let this be a meditation. Drain the rice.
  • When you are 20 minutes from wanting to eat, bring the saffron water to a boil. Add the drained rice. Put on the lid, turn down to low, and cook 10-12 minutes. Turn off and let sit with the lid on until you are ready to serve. Fluff gently with a fork.


Per serving:
  • 113 calories
  • 0 g fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 0 mg sodium
  • 1 mg potassium
  • 26 g carbohydrate
  • 1 g fiber
  • 0 g sugars
  • 2 g protein
  • 3 Weight Watchers Points Plus