Baked Saffron Rice Recipes

BAKED SAFFRON RICE

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

Steps:

• 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.
• Meanwhile, place half the saffron in 600ml of boiling kettle water. 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.

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

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.

CRUNCHY BAKED SAFFRON RICE WITH BARBERRIES (TACHIN)

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.

BAKED RICE

Steps:

• Heat oven to 425. Put the oil into a sauté pan set over medium heat. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft. Add the sprigs of curry leaves, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
• Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
• Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve.

STOVETOP SAFFRON RICE

Steps:

• Cover rice with cold water and set aside to soak for 30 minutes.
• 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. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
• Pour in the boiling broth and stir in the salt and saffron.
• Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

SAFFRON RICE PILAF

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.

BAKED SAFFRON RICE

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.

QUICK AND EASY SAFFRON RICE

Steps:

• Heat the oil in a heavy saucepan (that has a lid).
• Add the onion and garlic and cook until just soft.
• Add in the rice and cook for 3 minutes, stirring frequently.
• Add the broth, saffron, and parsley.
• Cover and reduce the heat to low.
• Cook for 15-18 minutes or until the liquid is absorbed.
• Fluff with a fork before serving.

SAFFRON RICE

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.