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Kashmiri Saffron or Kesar Rice

Kashmiri 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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine kashmiri
Servings 23 serving


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


  • 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.