Cava Saffron Rice Recipe

Have you ever had Cava Saffron Rice and wondered how they make it taste so good? You’re not alone. This recipe is one of my favorites. The warm yellow color, the soft texture, and the cozy smell make it something I enjoy often.

Saffron has been around for a long time. People have used it in food for many years, especially in places like Iran, India, and Spain. It’s made from a flower, and it gives food a golden color and a light floral taste. It’s not too strong, just enough to make the rice feel special.

Cava is a popular fast-casual restaurant here in the U.S. They make fresh, flavorful food with a Mediterranean twist. One of the things people love most from their menu is their saffron rice. It’s not too spicy, not too plain – just right.

Today, I’m sharing copycat Cava Saffron Rice Recipe. I made this many times in my kitchen, and it always turns out tasty. And don’t worry – it’s easy to make at home.

What Does Cava Saffron Rice Taste Like?

Cava Saffron Rice tastes warm, a little nutty, and just a bit sweet from the raisins. The saffron gives it a soft, rich smell and a light yellow color that makes it look as good as it tastes.

When I take a bite, I get a mix of textures – soft rice, crunchy nuts, and chewy raisins. It’s simple, but full of flavor.

You’ll love how the garlic and onion make the base of the dish feel hearty, and the spices like cardamom and cloves add a cozy feeling without being too strong.

If you’ve had rice that feels plain or dry before, this one is the total opposite. It’s buttery, fluffy, and just feels complete.

Cava Saffron Rice Ingredients

• 1/8 teaspoon Saffron: It gives the rice its golden color and a unique, slightly floral taste. Buy good quality saffron from the spice store, not the cheap stuff. You can also use saffron powder if you can’t find threads.
• 1/4 cup Warm Water – This helps the saffron release its color and flavor. Don’t use hot water as it can make the saffron bitter. Room temperature water works fine too.
• 2 tablespoons Ghee or Coconut Oil – Ghee is clarified butter that adds rich flavor. If you want to make it vegan, use coconut oil instead. Regular butter works too, but ghee tastes better.
• 2 tablespoons Cashews – These nuts get toasted until golden and add creamy crunch. You can use whole cashews or pieces. If you don’t have cashews, try pine nuts or chopped walnuts.
• 2 tablespoons Slivered Almonds – These thin almond slices toast quickly and add nutty flavor. You can slice whole almonds yourself or buy them already sliced. Chopped almonds work too.
• 2 tablespoons Pistachios – These green nuts add color and taste. Buy them shelled to save time. You can skip these if they’re too expensive, but they make the dish look really pretty.
• 2 tablespoons Raisins – Golden raisins work best, but regular dark raisins are fine too. They add sweetness that balances the savory flavors. You can use dried cranberries instead if you prefer.
• 1 cup Basmati Rice – This long-grain rice stays fluffy and doesn’t get mushy. Regular white rice works, but basmati is better. Sella basmati rice is partially cooked and works great too.
• 1/4 teaspoon Black Pepper Powder – This adds a tiny bit of heat. Don’t use too much or it will overpower the gentle saffron flavor. Fresh ground pepper is best.
• 3/4 teaspoon Salt – This brings out all the flavors. Use regular table salt or sea salt. You can add more at the end if needed.
• 3 cloves Garlic, Finely Diced – Fresh garlic tastes best. Mince it really small so it doesn’t burn. You can use garlic powder if you must, but fresh is better.
• 1/2 cup Onion, Diced – Yellow onions work best. Cut them small so they cook evenly. You can use white onions too, but avoid red onions as they’re too strong.
• 1 3/4 cups Water – This is the right amount for stovetop cooking. If you use an Instant Pot, you only need 1 1/4 cups water.

Whole Spices

• 1 Bay Leaf – This adds earthy flavor. Remove it before serving as it’s not meant to be eaten. You can skip it if you don’t have any.
• 1-inch Cinnamon Stick – This gives warm, sweet flavor. Break it in half if it’s too long for your pan. Don’t use ground cinnamon as it will make the rice cloudy.
• 4 Green Cardamom Pods – These smell amazing and add floral notes. Crush them slightly with the flat side of a knife to help release flavor.
• 5 Cloves – These give bold, warm flavor. Don’t use too many or they’ll overpower everything else. Remove them before serving if you want.

Kitchen Equipment Needed

1. Medium Non-Stick Pan or Dutch Oven – For cooking everything in one pot
2. Lid – To cover the pan while rice cooks
3. Small Bowl – For soaking the saffron threads
4. Wooden Spoon or Spatula – For stirring without scratching the pan
5. Measuring Cups and Spoons – To get amounts right
6. Sharp Knife and Cutting Board – For chopping onion and garlic
7. Colander – To rinse the rice clean
8. Instant Pot (Optional) – If you want to use a pressure cooker instead

How To Make Cava Saffron Rice

Step 1 | Soak the Saffron

Put 1/8 teaspoon of saffron in a small bowl with 1/4 cup warm water. Let it sit for 10 minutes.

Step 2 | Rinse the Rice

Place 1 cup of basmati rice in a colander and rinse under cold water until the water runs clear. This removes excess starch for fluffy rice.

Step 3 | Toast the Nuts

Heat 2 tablespoons of ghee (or coconut oil) in a medium non-stick pan or Dutch oven over medium-high heat. Add 2 tablespoons each of cashews, slivered almonds, and pistachios. Stir for about 1 minute until golden and aromatic. Remove to a plate.

Step 4 | Cook the Raisins

In the same pan, add 2 tablespoons of raisins. Stir for 30 seconds until they puff up slightly. Remove and add to the plate with the nuts.

Step 5 | Sauté the Spices

Add 1 bay leaf, 1-inch cinnamon stick, 4 green cardamom pods, and 5 cloves to the pan. Stir for 30 seconds until fragrant.

Step 6 | Cook the Onion and Garlic

Add 1/2 cup diced onion and 3 finely diced garlic cloves to the pan. Stir for 2-3 minutes until the onion is soft and lightly golden.

Step 7 | Toast the Rice

Add the rinsed basmati rice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper powder to the pan. Stir gently for 2 minutes to toast the rice, ensuring it doesn’t stick.

Step 8 | Add Water and Saffron

Pour in 1 3/4 cups of water (or 1 1/4 cups for Instant Pot) and the saffron with its soaking water. Stir to combine.

Step 9 | Cook the Rice

Bring to a boil, then reduce heat to low. Cover and cook for 13-16 minutes until the water is absorbed. Do not lift the lid during cooking.

Step 10 | Rest the Rice

Turn off the heat and let the rice sit, covered, for 5 minutes to finish cooking and maintain fluffiness.

Step 11 | Fluff and Mix

Fluff the rice gently with a fork. Add the toasted nuts and raisins back in and mix carefully.

Step 12 | Serve

Serve warm with grilled chicken, kebabs, or veggie curry. Enjoy!

Chef’s Tips

• Toast nuts separately: They burn fast – pull them out quick!
• Rinse rice well: Cloudy water = gummy rice.
• Keep the lid on: Steam cooks the rice. Lifting it ruins everything.
• Fluff with a fork: Spoons smush the grains.
• Saffron quality: Skip cheap stuff – it won’t taste right.
• No stirring after adding water: Prevents mushy rice.

What to Serve with Saffron Rice

This saffron rice goes well with so many different foods. At Cava restaurant, they serve it as a base for their Mediterranean bowls. You can top it with grilled chicken, lamb, or beef. It also tastes great with roasted vegetables like eggplant, zucchini, and bell peppers.

The rice pairs well with yogurt-based sauces and hummus. You can serve it with kebabs, grilled fish, or even simple scrambled eggs.

For a vegetarian meal, try it with chickpea curry or lentil stew. The mild flavor of the rice doesn’t compete with strong spices. It also works as a side dish for holiday meals.

How to Store and Reheat Leftover Rice

Store leftover rice in the fridge for up to 4 days in a covered container. Let it cool completely before putting it in the fridge to prevent bacteria growth. The rice will get a little firm when cold, but that’s normal.

To reheat, add a splash of water or broth to the rice and microwave for 1-2 minutes. You can also reheat it in a pan over low heat with a little water. Stir gently to prevent sticking. The rice might lose some of its fluffy texture when reheated, but it will still taste great.

You can freeze this rice for up to 2 months. Put it in freezer bags and lay them flat to save space. When you’re ready to eat it, thaw it in the fridge overnight, then reheat as described above. Frozen rice works great in fried rice dishes too.

Don’t leave cooked rice at room temperature for more than 2 hours. Rice can grow harmful bacteria quickly when it’s warm. Always reheat rice until it’s steaming hot before eating leftovers.

Cava Saffron Rice Recipe FAQs

1. Can I make this rice in an Instant Pot?

Yes! Just use 1 1/4 cups water instead of 1 3/4 cups. Use the “Rice” setting or pressure cook for 6 minutes, then let it rest for 10 minutes before opening.

2. Can I make this in a rice cooker?

Yes! Sauté nuts/veggies in a pan first. Then add everything to the rice cooker with 1 3/4 cups water. Use the “white rice” setting.

3. How do I keep the rice from sticking?

Make sure to rinse your rice well and toast it in oil before adding water. Also, use a non-stick pan and don’t stir once the rice starts to cook.

4. Why soak saffron?

Soaking pulls out the color and flavor. If you skip this, your rice won’t turn gold or taste as good.

5. Can I double this recipe?

Yes, you can double all the ingredients. Just make sure to use a big enough pan or pot. Keep the cooking steps the same.

Cava Saffron Rice Recipe is one of my favorites to make at home. It’s easy, full of color, and tastes amazing.

I hope you try this recipe soon. Let me know how it turns out and what you serve with your saffron rice!