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Serving size 6-8

  • 4 cup basmati rice
  • 1 pinch Silk Road Saffron
  • 2 cups of vegetable/meat stock or water
  • 1 teaspoon whole cumin seed 
  • 1/4 teaspoon ground cloves or cinnamon 
  • 1/3 cup of olive oil 


Rinse rice with warm water 3 times to remove extra starch. Then soak in warm water for 15 minutes. Next boil about 2 quarts of water and add rice to boil until grains become softer but still firm (about 5 minutes). Drain rice, and place back into pot. In a separate pan add all of your ingredients and bring it to a boil, then add to your rice. Cover pot and place in the oven to bake for 30 minutes at 350 degrees. 

Depending on the quality of rice used, quantity of stock/water may need to be adjusted if rice comes out too soft/overcooked or undercooked.