CAVA Saffron Basmati Rice Recipe

Cava Saffron Rice Recipe is one of those simple little sides that can turn an everyday bowl into something bright, cozy, and full of flavor.

Whenever I visit CAVA, I always try to order their salmon with saffron rice bowl along with aperol drink. I love how the salmon taste best with yellow rice.

If you love CAVA as much as I do, then you already know their saffron rice is the quiet hero behind every good bowl. It has that sunny yellow color, a soft aroma, and a mellow flavor that ties everything together.

I used to order it all the time… until the recession hit and my wallet politely said, “Let’s cook at home instead.”

So this Cava Saffron Rice Recipe became my go-to. Today, I’m sharing this Cava saffron rice copycat recipe for you—it’s warm, comforting, and honestly tastes even better because you made it yourself.

You can serve it with grilled chicken, roasted veggies, lamb, or build your own full CAVA-style bowl right at home.

What Saffron You Should Use for Cava Yellow Rice?

For my cava saffron rice recipe, I go for real saffron threads like Trader Joe’s spanish saffron instead of cheap blends. The color and aroma get way better this way.

Here’s what I look for:

• High-quality Spanish or Persian saffron – these bloom fast and carry strong color.
• Whole threads only – powder blends often mix fillers.
• A small pinch is enough – 4 to 6 threads bring full flavor.

Cava Saffron Rice Recipe Perfect For

• Weeknight dinners when you want something quick but not boring
• Meal prep—you’ll love how fluffy it stays in the fridge
• Building your own CAVA-style bowls at home
• Serving with grilled chicken, lamb, or veggies
• Impressing friends with a “fancy” rice that’s secretly simple

CAVA Saffron Rice Ingredients

• 1 cup basmati rice (rinsed until water runs nearly clear) – Basmati gives that classic fluffy, separate-grain texture just like CAVA. Rinsing removes excess starch, so the rice cooks light instead of sticky or clumpy.
• 1½ cups chicken stock or vegetable stock (low sodium) – Stock adds a deeper, richer flavor than water alone. I prefer low-sodium so I can control the salt and keep the rice balanced and clean-tasting.
• ½ medium yellow onion, diced – Yellow onion brings gentle sweetness and builds a savory base without overpowering the saffron. I like how it melts into the rice as it cooks.
• 4–6 garlic cloves, minced – Fresh garlic adds warmth and aroma that rounds out the rice. Use more if you love a bolder garlic note—I usually go with six.
• 5–8 saffron threads (not “springs”) – Saffron gives that signature golden color and floral aroma. A few threads go a long way, but I like using eight for a stronger hue.
• 2 tablespoons warm water (for blooming saffron) – Blooming saffron in warm water helps release its color and fragrance evenly through the rice. It’s a small step that makes a big difference.
• 1–2 tablespoons avocado oil (or neutral oil) – Avocado oil keeps the flavor mild and handles heat well while sautéing. Neutral oils work too, but I prefer avocado for its clean taste.
• ½ teaspoon salt, or to taste – Salt wakes up all the flavors without making the rice taste overly seasoned. I start with half a teaspoon and adjust after fluffing.

How To Make Cava Saffron Rice Recipe

Step 1 | Prep the Base

Dice the onion and mince the garlic. Break the saffron threads with your fingers and place them in a small jar with a splash of water to bloom while you prep the rest.

Step 2 | Sauté the Onion and Garlic

Warm two tablespoons of avocado oil in a medium saucepan over low heat. Add the onion and garlic and cook until soft and clear. This takes about five minutes.

Step 3 | Toast the Rice

Pour the basmati rice into the pan. Toast it on medium heat for 5–8 minutes, or until it smells nutty and the grains look a little golden.

Step 4 | Add Liquid and Saffron Water

Pour in the chicken or veggie stock. Add the saffron water too. Turn the heat up to bring everything to a full boil.

Step 5 | Simmer the Rice

When the pot reaches a boil, cover it. Set the heat to low and let it simmer for 20 minutes.

Step 6 | Rest the Rice

Turn the heat off. Keep the pot covered and let it sit untouched for 10 minutes. This step helps the rice finish steaming and gives you that soft CAVA-style texture.

Cooking Tips for CAVA Saffron Rice

• Rinse basmati several times until the water runs almost clear. This keeps the rice from sticking.
• Bloom saffron in warm water, never boiling—it protects the flavor.
• Toasting the rice is optional but delivers that iconic fluffy texture.
• If your rice seems too pale, bloom a couple more saffron threads next time.
• Switch to vegetable broth if you want a fully vegetarian CAVA bowl.
• Add a splash of lemon juice at the end for a bright, fresh finish.

Mistakes To Avoid While Making Cava Saffron Rice

• Overcooking the onion: Browned onions change the flavor profile and make the rice taste sweet.
• Not rinsing the rice: It will turn sticky or mushy.
• Using too much saffron: The flavor becomes metallic fast—less is more.
• Lifting the lid while simmering: Steam escapes, affecting texture.
• Cooking on high heat: The bottom burns before the middle cooks.

Pairing Suggestions: What Goes Best with Cava Saffron Rice

The cava saffron rice recipe goes with a lot of meals, and that’s one reason I keep it in my rotation. I like it with grilled meat because the yellow rice soaks up the juices.

It also works great with roasted veggies when I want something simple but nice on the plate. You don’t need fancy sides. A few fresh toppings make it feel like a full CAVA-style bowl at home.

Here are some ideas:

• Grilled chicken pieces
• Roasted peppers and onions
• Light lemon or cheese dressing or garlic yogurt sauce
• Grilled shrimp
• Warm pita or flatbread
• Roasted cauliflower
• Mediterranean salads

How to Store and Reheat Leftover Cava Saffron Rice

Store your leftover Cava saffron rice in a tight container once it cools, and keep it in the fridge for around four days.

When you want to warm it, use the microwave with a small splash of water so the rice gets soft again. You can also heat it in a pan on low with a touch of oil. Try not to leave cooked rice sitting out too long.

Cava Saffron Rice Recipe FAQs

Can I make this cava saffron rice recipe without stock?

Yes, you can use water, but stock gives better taste. If you only have water, add a pinch of salt and a tiny bit of butter or oil to help bring flavor back. Stock works best because it builds depth, but water still works fine for a lighter version of the dish.

Why does saffron need to bloom in water first?

Blooming opens the threads and pulls out the color. It also helps the taste spread across the rice. If you add saffron straight into the pot without blooming, the color may stay weak and the flavor won’t blend fully. A few minutes of blooming makes a huge difference.

Why does my rice turn mushy sometimes?

Too much liquid or too much heat can cause mushy rice. Make sure you measure the stock right. Another thing is letting it sit after cooking. Resting the rice keeps it fluffy and helps it finish steaming without breaking apart.

Can I use brown rice for this recipe?

Yes, but the cooking time changes. Brown rice needs more water and more simmer time. The flavor stays nice, but the texture will be thicker. If you want the true CAVA texture, stick with basmati or long-grain white rice.

Why toast the rice first?

Toasting gives a nutty note and keeps the grains from sticking too much. It’s a simple step, but it changes the flavor in a good way. The rice cooks better and holds shape when you toast it before adding liquid.

This cava saffron rice recipe became one of my go-to sides because it’s easy, bright, and full of warm flavor. You don’t need anything fancy to make it taste good.

Just simple steps, a few ingredients, and a little patience. The color, the smell, and the soft texture always come out great.

Try this at home and make it your own style. Once you do, you’ll see why this saffron rice stays such a favorite in many kitchens and why it fits so well with so many meals.