SAFFRON RICE
Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries.
Provided by PalatablePastime
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak saffron in 1/2 cup boiling water for 20-30 minutes.
- Meanwhile, saute onions in the ghee until tender; set aside.
- Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
- Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.
- Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.
- If any liquid remains, drain it.
- Stir peas into mixture, if desired, as a garnish; serve.
Nutrition Facts : Calories 332.8, Fat 8.9, SaturatedFat 1.3, Sodium 587.9, Carbohydrate 57.3, Fiber 3.1, Sugar 2.2, Protein 6
IRANIAN YELLOW RICE WITH SAFFRON
This sunny-hued rice gets its color from saffron. Saffron is an expensive spice, but when used properly, a little goes a long way. It lends a unique bright flavor and sweet earthy aroma. Topped with fried onions and raisins, this simple and fast side dish has a distinct Middle Eastern flair and pairs well with stews and kabobs.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
- Meanwhile, rinse the rice a few times until the water runs clean.
- Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
- Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
- For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
- When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.
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.
INDIAN SAFFRON RICE
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Provided by CookingForDummies
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg
SAFFRON RICE
Adapted from a recipe by Kimber at allrecipes.com. You really have to use basmati rice to get the best flavor; plain long-grain rice will likely be bland. Substitute oil for the butter to make it vegan.
Provided by DrGaellon
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse rice in 2-4 changes of cold water, until it runs clear. Set aside.
- Soak saffron threads in 2 tablespoons boiling water.
- Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown, 8-10 minutes. Add rice, reduce heat to low and saute 5 minutes, stirring constantly, until rice is opaque, is beginning to smell nutty and is just beginning to turn a little golden.
- Add bay leaves and raisins to pot. Pour in the boiling broth and stir in the salt and saffron.
- Cover tightly and simmer 20-25 minutes. or until rice is cooked and all liquid is absorbed. Fluff with a fork, then turn out into a serving dish. Remove and discard cardamom pods, whole cloves and cinnamon sticks. Sprinkle with slivered almonds.
Nutrition Facts : Calories 332.8, Fat 8, SaturatedFat 3, Cholesterol 10.2, Sodium 421.4, Carbohydrate 60.1, Fiber 3.4, Sugar 8.7, Protein 6.5
SAFFRON RICE
A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.
Provided by Rita1652
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
- Soak for 10 minutes.
- Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
- Add the cinnamon and cloves and stir well.
- Add the onions, garlic and saute for about 2 minutes.
- Add the rice and stir for about 5 minutes.
- Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
- Bring to a boil over high heat.
- Add the saffron and its soaking water.
- Stir gently.
- Cover, reduce heat, and cook for 25 minutes.
- Fluff, remove cloves and cinnamon sticks and serve hot.
Nutrition Facts : Calories 529.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 49.1, Sodium 1176.2, Carbohydrate 75.9, Fiber 3.9, Sugar 2.5, Protein 7.8
SPICED SAFFRON RICE
Categories Rice Side Vegetarian Quick & Easy Saffron Cinnamon Clove Gourmet
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large bowl wash rice in several changes of cold water until the water runs clear and drain it in a fine sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the cinnamon stick, the cloves, and the cardamom pods, if using, and fry the spices, stirring, for 30 seconds, or until the cloves are puffed slightly. Add rice and cook the mixture, stirring, for 1 minute, or until the rice is opaque. Add 2 1/4 cups water and the salt, bring the mixture to a boil, and cook the rice, covered, over low heat for 15 minutes.
- While the rice is cooking, in a heatproof bowl set over a small pan of simmering water heat the saffron for 3-4 minutes, or until it is brittle. Add milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat. Drizzle the saffron mixture over the rice and continue to cook the rice, covered, for 5 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes.
INDIAN SWEET SAFFRON RICE WITH RAISINS AND PISTACHIOS
A Vedic recipe (meetha kesari bhat) adapted from the cookbook The Best of Lord Krishna's Cuisine by Yamuna Devi. Although not considered Vedic, I add onion to the rice. Very sweet dish meant to be served to soothe the palate when eating more fiery Indian dishes. The sweetener jaggery or gur can be found in many Asian markets.
Provided by COOKGIRl
Categories Rice
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to boil in saucepan. Place the saffron threads in a small bowl and add 2 1/2 tablespoons of the boiling water and soak the threads for 10 to 15 minutes.
- In the meantime, add the basmati rice, cinnamon stick, cloves and salt to the saucepan of boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and let sit with cover on for 5 minutes.
- Optional: In small pan, lightly saute onion in oil and set aside.
- Next combine the saffron water (strain the water through a small sieve to remove threads), sweetener and cardamom seeds in a small saucepan. Place over medium heat and stir until the sweetener is dissolved. Lower heat and simmer 1 minute. Pour the syrup over the rice (and stir in onions if using) then re-cover pan.
- Heat the ghee or oil in small pan over medium-low heat until warm but not smoking. Fry the nuts and raisins until nuts are golden brown and the raisins swell. Stir the raisins, nuts and oil into the hot cooked rice and gently fluff with fork. Remove cinnamon stick and cloves. Spoon rice onto a serving platter and garnish with toasted nuts if desired.
Nutrition Facts : Calories 390.6, Fat 13.7, SaturatedFat 5.1, Cholesterol 16.4, Sodium 190, Carbohydrate 64.3, Fiber 6.2, Sugar 18, Protein 6.9
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