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Golden cava saffron basmati rice plated on a floral gold-rim dish with visible saffron threads
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Cava Rice Recipe (Saffron Basmati)

A foolproof cava rice recipe featuring golden saffron basmati rice with restaurant-accurate color and fluffy, never-sticky texture.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 210kcal

Ingredients

For the Saffron Bloom:

  • 1/2 teaspoon saffron threads
  • 3 tablespoon warm water

For the Rice:

  • 2 cup basmati rice, rinsed until water runs mostly clear
  • 3 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 clove garlic, minced
  • 3 cup vegetable broth
  • 1/4 teaspoon ground turmeric
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon fresh parsley, chopped

Instructions

  • Add the saffron threads to 3 tablespoons of warm water in a small bowl. Let bloom for at least 10 minutes.
  • Rinse the basmati rice in a fine mesh strainer under cold water until the water runs mostly clear. Drain well and set aside.
  • Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook 4–5 minutes, until soft and golden at the edges.
  • Add the minced garlic and cook 30 seconds, until fragrant.
  • Add the rinsed rice and toast for 1–2 minutes, stirring constantly, until the edges look slightly translucent.
  • Pour in the vegetable broth and the bloomed saffron (including the water). Add the turmeric, bay leaf, and salt. Stir once and bring to a boil.
  • Reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.
  • Check one grain for tenderness. If needed, cover and cook 2–3 minutes more.
  • Turn off the heat and let rest, covered, for 10 minutes.
  • Remove the bay leaf, stir in the lemon juice, and fluff gently with a fork. Top with chopped parsley and serve.

Notes

  • Bloom the saffron in plain warm water, not broth — broth slightly muddies the more delicate saffron notes, based on side-by-side testing.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in a flat layer for up to 2 months.
  • If doubling the recipe, use a wider pot rather than a deeper one so the rice steams in an even, thin layer.
  • No saffron on hand? Substitute ¼ teaspoon ground turmeric plus a small pinch of paprika for color — flavor will differ from the original but color will be close.