SAFFRON RICE
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g
BAKED SAFFRON RICE
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Rinse rice well; drain in colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all liquid is absorbed, 15 to 20 minutes.
- Drizzle oil over top of rice; stir gently with a wooden spoon. Gently press rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over top of pot; cover firmly, wrapping sides of towel around top of lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull rice away from side of pan with a spatulaâ??there should be a nice golden crust.
- Remove from heat, remove lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
- Remove lid; invert carefully onto a serving plate. Serve warm, cut in wedges.
BAKED SAFFRON RICE
Make and share this Baked Saffron Rice recipe from Food.com.
Provided by Patchwork Dragon
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 190c/gas 5.
- Add the saffron to the hot stock.
- Heat the butter in a flameproof casserole.
- Gently fry the onion for 5 minutes until softened and golden.
- Add the rice and cook for a further minute until coated with butter and turning slightly transparent.
- Add the stock and the orange zest and juice.
- Bring to the boil, then cover with a close fitting lid.
- Bake for 25-30 minutes until liquid is absorbed and grains are tender.
Nutrition Facts : Calories 284.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 5.1, Sodium 21.5, Carbohydrate 59.1, Fiber 2.4, Sugar 0.9, Protein 5.3
SAFFRON RICE
Steps:
- Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.
SAFFRON RICE PILAF
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.
Provided by Melissa Roberts
Categories Onion Side Fry Vegetarian Dried Fruit Almond Saffron Kosher Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soften saffron in hot water (2 tablespoons) in a small bowl.
- Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
- Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
- While rice stands, stir almonds and currants into bowl with onion.
- Fluff rice with a fork and serve with almond mixture spooned on top.
SAFFRON RICE WITH CHICKEN & PEPPERS
Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too
Provided by Roopa Gulati
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
- Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
- Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
- Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.
Nutrition Facts : Calories 493 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
SAFFRON RICE
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.
CRUNCHY BAKED SAFFRON RICE WITH BARBERRIES (TACHIN)
If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never get golden and crisp.
Provided by Andy Baraghani
Categories Bon Appétit Side Rice Dried Fruit Saffron Yogurt Bake Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and add 2 large palmfuls of salt (about 1/2 cup). While you're waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
- Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6-8 minutes. Drain and rinse with cold water.
- Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
- Place rack in lower third of oven; preheat to 400°F. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, 1/2 cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
- Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
- Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65-80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.
SAFFRON RICE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
- Add the chicken broth and salt. Bring to a good boil.
- Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED SAFFRON RICE PUDDING
This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.
Provided by 199949
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
- As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
- Remove from heat, and stir in the sugar, coconut and nuts.
- Beat in the egg, single cream and butter.
- Transfer to an ovenproof dish.
- Sprinkle with nutmeg if desired.
- Bake for 20-30 minutes until set or lightly golden.
- Garnish with chopped nuts or dribbled with additional cream.
- Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
BAKED RICE PILAF
A bit of curry and lots of veggies make this a great prep-ahead side dish. Add chopped rotisserie chicken for a one-dish meal.
Provided by jules
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes.
- Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil.
- Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 51.3 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 590.9 mg, Sugar 7.3 g
More about "baked saffron rice recipes"
BAKED SAFFRON RICE | RICE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 26 minsCategory SidesCalories 506 per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the red onions.Place a 25cm x 30cm roasting tray on a high heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly.
- In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil.Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.
OVEN-BAKED SAFFRON RICE RECIPE - LINTON HOPKINS | FOOD …
From foodandwine.com
Servings 8Total Time 1 hr
- Preheat the oven to 375°. In a large ovenproof saucepan, melt the butter. Add the onion, bay leaf and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes. Add the lemon juice, coriander and saffron and cook until fragrant, about 1 minute. Add the rice and cook, stirring, until translucent, about 3 minutes. Add the wine and simmer over moderately high heat until nearly absorbed, about 3 minutes. Stir in the stock and a generous pinch of salt and bring to a boil.
- Cover the saucepan and bake the rice for 20 minutes, until all of the liquid is absorbed and the rice is tender. Let stand for 15 minutes; fluff with a fork and serve.
BAKED SAFFRON YOGURT RICE WITH CHICKEN (TAHCHEEN-E MORGH ...
From saveur.com
SAFFRON RICE - RICE SIDE DISH RECIPES
From worldrecipes.org
BAKED SAFFRON RICE - RECIPES | FOOBY.CH
From fooby.ch
BAKED SAFFRON RICE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SAFFRON RICE RECIPE - GOOD FOOD
From goodfood.com.au
CRUNCHY BAKED SAFFRON RICE (TACHIN) RECIPE - FOOD NEWS
From foodnewsnews.com
SPICED SAFFRON RICE WITH PORK RECIPE | EAT SMARTER USA
From eatsmarter.com
SAFFRON RICE BAKED CHICKEN - THE TRAIL TO HEALTH
From thetrailtohealth.com
32 SAFFRON RECIPES IDEAS | SAFFRON RECIPES, SAFFRON RICE ...
From pinterest.ca
EASY SAFFRON RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
DAINTY RICE | BAKED SAFFRON RICE - DAINTY RICE
From dainty.ca
BAKED SAFFRON RICE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
10 BEST CHICKEN WITH SAFFRON RICE RECIPES - YUMMLY
From yummly.com
SAFFRON RICE - THRIFTY FOODS
From thriftyfoods.com
SAFFRON RICE RECIPES - FOOD NETWORK
From foodnetwork.com
SAFFRON RICE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SAFFRON RICE- A SIMPLE AND TASTY MEDITERRANEAN SIDE DISH # ...
From pinterest.ca
SAFFRON RICE - THE AYURVEDIC INSTITUTE
From ayurveda.com
SAFFRON RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SAFFRON RECIPES NEWS | SAFFRONICE – TAGGED "SWEET SAFFRON ...
From saffronice.com
BAKED SAFFRON RICE - RECIPES | COOKS.COM
From cooks.com
SAFFRON RICE PUDDING RECIPE - SARA DICKERMAN | FOOD & WINE
From foodandwine.com
CRUNCHY BAKED SAFFRON RICE (TACHIN) RECIPE | BON APPéTIT
From bonappetit.com
OVEN-BAKED SAFFRON RICE RECIPE - FOOD NEWS
From foodnewsnews.com
SAFFRON RECIPES NEWS | SAFFRONICE
From saffronice.com
SAFFRON RECIPES NEWS | SAFFRONICE – TAGGED "SAFFRON CAKE"
From saffronice.com
CRISPY TACHIN SAFFRON RICE + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
PERSIAN BAKED SAFFRON RICE – TAHCHIN - THE UNMANLY CHEF
From theunmanlychef.com
SAFFRON CHICKEN RICE CAKE - MORE.CTV.CA
From more.ctv.ca
JAMIE’S QUICK AND EASY FOOD EPISODE 4 — SAFFRON RICE ...
From hdclump.com
BAKED SAFFRON RICE - FRIDAY MAGAZINE
From fridaymagazine.ae
WHAT IS SAFFRON RICE - THERESCIPES.INFO
From therecipes.info
EGGPLANT, MOZZARELLA AND SAFFRON RICE BAKE RECIPE | GOOD FOOD
From goodfood.com.au
EASY BAKED SAFFRON CHICKEN AND RICE - ABC EVERYDAY
From abc.net.au
PERSIAN SAFFRON RICE (TACHIN) | RECIPETIN EATS
From recipetineats.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #rice #vegetarian #dietary #pasta-rice-and-grains #long-grain-rice
You'll also love