Ingredients for 4-6 portions


  • 2 tbsp butter, Milbona
  • 2 cup basmati or jasmine rice, Golden Sun
  • 2 tbsp pine nuts, Alesto
  • 4 cups hot vegetable stock, Cusina, or hot water
  • 1 sachet (0.1 gr) powdered Kozani saffron,
  • Deluxe
  • Freshly-ground pepper, Kania
  • Salt (optional), KYPARI




  1. Rinse the rice with cold water.
  2. Drain the rice in a strainer over the sink and leave to drain.
  3. In the meantime, grind the saffron using a pestle and mortar, until you have a powder or it crumbles between your fingers.
  4. Heat 3 tbsp of water in a small saucepan. Add the saffron, remove from the heat and leave to stand for 5 minutes to release the colour.
  5. Put the butter into another saucepan and melt. Add the rice and sauté until it has browned a little.
  6. Add 2 cups of hot water or stock and stir.
  7. Add the saffron, freshly-ground pepper and salt.
  8. Put the pan on a high heat and, once it starts to boil, lower the heat, cover with a lid and leave for 10 minutes (or until the juices are absorbed).
  9. Remove the pan from the heat and cover with a clean towel for five minutes.