Saffron Rice with Veal & Vegetables
Contents
About this recipe
Saffron rice with veal and vegetables combines comforting ingredients with the delicate fragrance and golden colour of saffron. It is a simple dish for everyday cooking with a special finishing touch.
Saffrona saffron from Herat gives the rice its warm colour, subtle aroma and distinctive character.
Ingredients
Serves 2–3
- 250 g basmati or long-grain rice
- 250 g veal, cut into small cubes
- 1 carrot, cut into thin strips
- 1 courgette, diced
- ½ bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 pinch of Saffrona saffron threads
- 2 tablespoons oil or butter
- 500 ml vegetable stock
- Salt, black pepper and lemon juice, to taste
Method
- Steep the saffron threads in 3 tablespoons of warm water for 10 minutes.
- Heat the oil or butter in a pan. Brown the veal, then remove it from the pan and set aside.
- Gently sauté the onion, carrot, courgette and bell pepper.
- Add the rice and stir briefly to coat it. Pour in the stock and saffron infusion.
- Return the veal to the pan and simmer gently for about 15–20 minutes, until the rice is tender and the meat is cooked through. Adjust the liquid and cooking time as needed.
- Season with salt, black pepper and lemon juice.
- Serve warm, with fresh herbs or a yoghurt dip if desired.
Saffrona’s cooking tip
For a vegetarian variation, replace the veal with tofu or cooked lentils and adjust the cooking time accordingly. Add the saffron infusion with the stock as described above, so its colour and aroma can spread through the rice. Avoid prolonged, vigorous boiling.
Why saffron works in this dish
Saffron pairs beautifully with mild meat and vegetables, complementing their natural flavours. Its culinary possibilities extend beyond risotto to everyday rice dishes, pasta and soups.
A golden touch for everyday cooking. Discover Saffrona Afghan saffron in our shop and bring its colour and aroma to your kitchen.