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 OR TACHEEN
Make and share this Saffron Rice Or Tacheen recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse rice several times.
- Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
- Bring to a boil, then simmer with the pan covered about 15 to 20 minutes or until the rice is firm, but not mushy.
- Pour out any remaining water (if any) and set aside.
- Beat the eggs, yogurt, saffron water, and oil together.
- It should look like a creamy yellow sauce.
- Add rice and stir until all rice is coated with sauce.
- Turn into a 2 quart greased pyrex bowl or a 9 x 9 glass baking dish.
- Bake at 400 degrees for 40 minutes.
- Let cool about 10 minutes.
- Loosen sides and invert onto serving dish.
- The outside will be a nice brown.
- Garnish with green and red grapes or lettuce or anything else you might wish.
EGGPLANT AND MUSHROOM TAHCHEEN
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Provided by Yasmin Khan
Categories Brunch Breakfast Dinner Rice Vegetarian Eggplant Mushroom Saffron Spice Pistachio
Yield 6 servings
Number Of Ingredients 23
Steps:
- Pre-heat your grill to medium-high.
- Rinse the rice in several changes of cold water until the water runs clear, then leave to soak in a large bowl of water for 15 minutes. Drain and set aside.
- Bring a large pot of water to the boil and add 2 tablespoons of salt. (Don't worry about the large amount of salt here, the rice has a very short time to absorb the water and the final result won't be too salty.) Add the rice and cook for 4-5 minutes over a medium heat. Taste to test; the rice should be soft on the outside but still hard and firm in the middle. Drain, then rinse with tepid water to stop it cooking any further and set aside.
- Make a saffron liquid by using a pestle and mortar to grind the saffron strands with a pinch of sugar and then add the boiled water. Leave to steep.
- Drizzle the eggplant slices with some sunflower oil and season generously with salt. Grill for 10-15 minutes, turning occasionally, until the eggplants are cooked through.
- Meanwhile, make the rest of your filling. Heat 2 tablespoons of sunflower oil with 1 tablespoon of the butter in a large saucepan and fry the onion for about 10 minutes, until soft. Add the garlic and fry for a further 2 minutes. Add the mushrooms to the pan along with the turmeric, allspice, cinnamon, cayenne pepper, 1 teaspoon of salt and 1/4 teaspoon of pepper.
- Lightly toast the cumin seeds in a small pan for a minute and then crush them with a pestle and mortar or a spice grinder, and add them too. Cook until the mushrooms are soft and then take off the heat.
- Pre-heat the oven to 375°F. In a large bowl, beat the egg yolks with the yogurt, saffron liquid, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper. Fold the rice in until it is evenly coated with the yogurt and saffron.
- Rub 1 tablespoon butter over the base and sides of a 10-cup ovenproof glass dish. Spoon half of the rice into the dish and press it down evenly. Add a layer of eggplants and mushrooms and finish with a final layer of rice.
- Dot with the remaining butter, cover the dish tightly with foil, and bake for 1 1/2-2 hours or until the base of the tahcheen is crisp and golden brown.
- When the tahcheen is ready, remove from the oven and leave to cool slightly while you make your topping. Melt the butter in a small frying pan and fry the barberries, pistachios, and sugar for 2 minutes until the sugar has melted and the dried fruit has plumped up.
- To serve, run a butter knife around the sides of the tahcheen to separate it from the dish. Place a large board over the top and quickly invert the whole thing. Garnish with a sprinkling of the barberry and pistachio topping.
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
More about "saffron rice or tacheen recipes"
PERSIAN SAFFRON RICE (TACHIN) | RECIPETIN EATS
From recipetineats.com
5/5 (24)Total Time 1 hr 20 minsCategory SideCalories 360 per serving
- Bring water to the boil in a large pot. Add salt and rice. Bring back up to the boil then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.
- Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up (see video!).
CRUNCHY BAKED SAFFRON RICE (TACHIN) RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (59)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
- Bring a large pot of water to a boil and add 2 large palmfuls of salt (about ½ 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°. 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, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
EASY SAFFRON RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST SAFFRON RICE RECIPE - HOW TO MAKE SAFFRON RICE
From delish.com
SAFFRON RICE (STOVE TOP, RICE COOKER)
From sweetpeasandsaffron.com
TAH CHIN RECIPE (PERSIAN LAYERED RICE AND CHICKEN DISH)
From whats4eats.com
BEST TAHCHIN RECIPE - HOW TO MAKE CRISPY SAFFRON RICE …
From food52.com
CRISPY TACHIN SAFFRON RICE + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
EGGPLANT AND MUSHROOM BAKED SAFFRON RICE (TAHCHEEN)
From azcookbook.com
Servings 8-10Estimated Reading Time 5 minsCategory Main DishesTotal Time 2 hrs 15 mins
SAFFRON RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BAKED SAFFRON YOGURT RICE WITH CHICKEN (TAHCHEEN-E MORGH)
From saveur.com
ASTRAY RECIPES: SAFFRON RICE OR TACHEEN
From astray.com
GITI JOON’S FAMOUS TACHEEN RECIPE - BEATSEATS
From beatseats.com
SAFFRON RICE - A FRAGRANT SAVORY SIDE DISH - TORI AVEY
From toriavey.com
SAFFRON RICE OR TACHEEN - BIGOVEN
From bigoven.com
HOW TO MAKE TACHIN (PERSIAN SAFFRON RICE) | RAWSPICEBAR SPICES
From rawspicebar.com
RECIPESOURCE: SAFFRON RICE OR TACHEEN
From recipesource.com
THIS SAFFRON RICE RECIPE IS MY FULLEST EXPRESSION OF IRANIAN FOOD
From bonappetit.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #side-dishes #eggs-dairy #poultry #rice #oven #eggs #chicken #dietary #low-sodium #low-in-something #meat #pasta-rice-and-grains #equipment
You'll also love