Braised Rice With Saffron Recipes

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SAFFRON RICE



Saffron Rice image

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

2 pinches of saffron, crumbled
1/4 cup boiling water
1 cup basmati rice
Kosher salt and freshly ground black pepper

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.

SAFFRON RICE



Saffron Rice image

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

½ cup butter
¼ cup diced onion
1 cup uncooked long grain white rice
2 cups water
½ teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring

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

EASY SAFFRON RICE



Easy Saffron Rice image

This easy recipe for saffron rice hails from the south of Thailand and is made on the stovetop with jasmine rice. No need to own a rice cooker.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner     Lunch

Time 28m

Number Of Ingredients 7

3 1/2 cups chicken stock (good quality; or vegetable stock)
1/2 teaspoon turmeric
1/2 teaspoon saffron threads
Optional: 1/4 to 1/2 teaspoon dried crushed chile
1 squeeze lemon juice (or lime)
2 cups white Thai jasmine-scented rice (or white basmati rice; not brown rice)
1 1/2 to 2 tablespoons fish sauce (to taste, or 1/4 to 1/2 teaspoon salt)

Steps:

  • Gather the ingredients.
  • Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
  • While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
  • Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
  • Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
  • When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
  • Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 504 mg, Sugar 2 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g

BRAISED RICE WITH SAFFRON



Braised Rice With Saffron image

This dish came from an old cookbook call" The Cooking of Italy" I have not made it as yet, but I am storing it here for future use.

Provided by Happy Harry 2

Categories     Short Grain Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups chicken stock
4 tablespoons butter
1/2 cup onion, finely chopped
1/4-1/2 cup beef marrow, uncooked & chopped (optional)
2 cups short-grain white rice, uncooked
1/2 cup dry white wine
1/8 teaspoon saffron, powder
4 tablespoons butter, soft
1/2 cup parmesan cheese, freshly grated

Steps:

  • Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
  • In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
  • Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
  • Pour in the wine and boil it until it is almost completely absorbed.
  • Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
  • Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
  • Pour it over the rice. Cook until the stock is completely absorbed.
  • By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
  • Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
  • Serve at once while the rice is creamy and piping hot.

Nutrition Facts : Calories 461.1, Fat 19.1, SaturatedFat 11.5, Cholesterol 50.4, Sodium 352.9, Carbohydrate 57.8, Fiber 2, Sugar 2.1, Protein 9.8

SAFFRON RICE



Saffron Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

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 WITH CURRANTS



Saffron Rice With Currants image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield Serves 8

Number Of Ingredients 9

3 tablespoons butter
2 tablespoons finely chopped onion
1 1/2 cups long-grain rice
2 1/4 cups fresh or canned chicken broth
1/4 cup currants
1 strip of lemon peel
1 bay leaf
1/2 teaspoon saffron threads
Salt to taste, if desired

Steps:

  • Preheat the oven to 425 degrees.
  • Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat. Add onion. Cook, stirring, until onion is wilted. Add rice and cook, stirring, for about 30 seconds. Add all remaining ingredients except the remaining butter and bring to a boil.
  • Cover and place in the oven. Cook exactly 20 minutes. Remove and discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter. Cover.
  • Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 273 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED CHICKEN AND RICE WITH ORANGE, SAFFRON, ALMOND, AND PISTACHIO SYRUP



Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup image

Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount of rhubarb. This may sound strange, but the rhubarb is sweetened by the leeks and it really does work.

Provided by Tamasin Day-Lewis

Categories     Chicken     Citrus     Fruit     Nut     Poultry     Dinner     Casserole/Gratin     Orange     Tree Nut     Almond     Pistachio     Spice     Saffron     Potluck     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

1 1/2 cups brown basmati rice
1/4 cup olive oil
2 medium onions, peeled and minced
coarse salt and black pepper
4 large chicken thighs, chopped in half, or 8 smaller ones
about 4 cups water
1 large organic orange
1 tablespoon unrefined granulated sugar
1/2 cup slivered blanched almonds
1/2 cup shelled, chopped pistachio nuts
large pinch of saffron threads
2 to 3 teaspoons rose water
7 or 8 cardamom pods, lightly crushed, seeds extracted
a handful of blanched, skinned baby fava beans (optional)
a handful of blanched peas (optional)

Steps:

  • Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
  • Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
  • Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
  • Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
  • Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
  • Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
  • Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.

SAFFRON RICE



Saffron Rice image

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

1/2 teaspoon saffron thread
2 tablespoons vegetable oil (butter, margarine or ghee ok)
1 -2 large onion, thinly sliced
1 1/2 cups basmati rice, uncooked
8 whole cloves
4 green cardamom pods
1 teaspoon salt
1/2-3/4 teaspoon black pepper (amount to taste)
1/2 cup cooked green peas (optional)

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

PERSIAN SAFFRON BRAISED CHICKEN



Persian Saffron Braised Chicken image

This is, hands down, the most-requested dish when I have company over. My non-Armenian/Iranian friends especially love it - it's familiar enough, as it's still a chicken dinner, but they're always surprised by the flavorful combination of curry and saffron. It's a great "gateway" dish to serve to those who want an introduction to Persian/Iranian cuisine.

Provided by sumacandsalsa

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs , boneless skinless chicken thighs (you can also use drumsticks)
4 garlic cloves, minced
1 yellow onion, finely chopped
1 teaspoon saffron thread
1 tablespoon curry powder (or you can substitute turmeric powder)
1 1/2-2 cups chicken stock (or water)
1 tablespoon Anjou pear, canola (or vegetable oil)
2 teaspoons kosher salt (I recommend Diamond Crystal Kosher Salt)
freshly cracked black pepper, to taste

Steps:

  • Place saffron threads into a small cup or bowl and crush them up a bit with a spoon. Fill with 3-4 tablespoons of hot water, and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
  • Season both sides of the chicken thighs with about 1 teaspoon salt and freshly cracked pepper.
  • Heat 1 tbsp of oil on medium-high heat in a large non-stick skillet.
  • Add chicken thighs and sear on both sides until golden (about 3-4 minutes each side). Remove and place on a plate to the side.
  • In the same pan, add in the onions and cook on medium for 3-4 minutes, until softened and starting to color.
  • Add in garlic and curry powder and stir for about a minute, until fragrant.
  • Add in chicken stock/water and bring to a boil.
  • Reduce to a simmer and add in saffron mixture. Season with 1 tsp salt and freshly cracked pepper. Stir.
  • Add chicken thighs back to the pan, cover, and let cook on low for 20 minutes, flipping thighs halfway through, and seasoning to taste.
  • Remove from pan, spoon over sauce, and serve with rice, greens, or salad!

Nutrition Facts : Calories 53.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 2.7, Sodium 1294.1, Carbohydrate 7.8, Fiber 1.1, Sugar 2.7, Protein 3

BASMATI RICE WITH SAFFRON



Basmati Rice with Saffron image

Saffron, the world's most expensive spice, finds an ideal partner in basmati, the royal rice.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 14

1 cup uncooked basmati or regular long-grain white rice
2 tablespoons canola or soybean oil
1/4 cup raw whole cashews
1/4 cup golden raisins
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
5 cardamom pods
6 whole cloves
2 dried bay leaves
2 sticks (3 inch) cinnamon
2 medium red onions, cut in half and thinly sliced
1 1/2 cups cold water
1/2 teaspoon saffron threads
1 teaspoon salt

Steps:

  • Place rice in medium bowl; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; set aside.
  • In 2-quart saucepan, heat oil over medium-high heat. Add cashews; stir-fry 10 to 20 seconds or until cashews are golden brown. Remove with slotted spoon; drain on paper towels.
  • Add raisins to hot oil; stir-fry 20 to 30 seconds or until raisins plump up. Remove with slotted spoon; add to cashews to drain.
  • Add cumin seed, peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks to hot oil; sizzle 15 to 30 seconds. Mix in onions; stir-fry 3 to 4 minutes or until onions are golden brown.
  • Add rice; gently stir-fry 1 minute, taking care not to break tender rice grains. Stir in 1 1/2 cups cold water, the saffron and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally, until almost all the water has evaporated.
  • Reduce heat to low. Cover; cook 5 minutes; remove from heat. Let rice stand covered 10 to 15 minutes.
  • Fluff rice with fork or spoon to release steam. Serve sprinkled with roasted cashews and raisins. Serve with peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks left in to continue to flavor the rice, but do not eat them.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

SPICED SAFFRON RICE



Spiced Saffron Rice image

Categories     Rice     Side     Vegetarian     Quick & Easy     Saffron     Cinnamon     Clove     Gourmet

Yield Serves 6

Number Of Ingredients 8

1 1/2 cups long-grain rice
2 tablespoons vegetable oil
a 3-inch cinnamon stick
7 whole cloves
5 cardamom pods if desired
1 teaspoon salt
1/4 teaspoon crumbled saffron threads
2 tablespoons milk

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.

STOVETOP SAFFRON RICE



Stovetop Saffron Rice image

Takes a little time but well worth the wait!

Provided by Kimber

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 5

Number Of Ingredients 9

2 cups uncooked long-grain rice
¾ teaspoon crushed saffron threads
4 tablespoons butter
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt

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.

Nutrition Facts : Calories 404 calories, Carbohydrate 69.5 g, Cholesterol 24.4 mg, Fat 10.2 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 6 g, Sodium 811.9 mg, Sugar 3.3 g

BROILED HALIBUT WITH SAFFRON RICE



Broiled Halibut With Saffron Rice image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 halibut steaks, cut in half (about 1 1/2 pounds)
Juice of 1 lime or lemon
1 tablespoon olive oil
1/4 teaspoon saffron threads
1 cup dry white wine
2 shallots, minced
1 clove garlic, minced
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
2 cups Arborio or short grain rice
Approximately 1 1/2 quarts hot chicken or fish stock, or water
Coarse salt and freshly ground pepper to taste
1/4 cup heavy cream
2 tablespoons chopped fresh chives

Steps:

  • Preheat broiler. Wipe the halibut steaks dry with paper towels. Sprinkle with lime or lemon juice and olive oil. Set aside. Mix the saffron with the wine and set aside.
  • In a large skillet, soften the shallots, garlic and jalapena pepper in the butter. Add the rice and cook, stirring frequently, until the grains are opaque. Pour in the saffron wine mixture and bring to boil, stirring.
  • Turn down heat and add a cup of stock or water. Simmer over low heat, stirring occasionally. As the liquid evaporates, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente. The liquid should be absorbed; the rice should be creamy.
  • While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.
  • Add the cream to the rice, stir thoroughly over low heat and correct seasoning. Place half a halibut steak on each plate, plus a serving of rice. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 1200, UnsaturatedFat 28 grams, Carbohydrate 87 grams, Fat 50 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 17 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams

BAKED SAFFRON RICE



Baked Saffron Rice image

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

3 cups basmati rice
5 1/2 cups water
1 tablespoon coarse salt
4 tablespoons extra-virgin olive oil
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water

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.

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2020-04-16 Bloom the saffron in hot water to wake its sweet floral aroma and vibrant color. Step 2. Toast the rice in melted butter for 3-5 minutes. Then add remaining ingredients, cover and bring it to a boil. Step 3. Reduce heat to low and cook for about 15 minutes until all the liquid is absorbed and rice is soft. Step 4.
From busycooks.net


EASY SAFFRON RICE - TINY URBAN KITCHEN
2011-12-21 2 cups rice*3 1/2 cups broth (chicken or vegetable) In a small bowl, crush the saffron threads with a back of a spoon. You should end up with about 1 tsp of crushed saffron. Stir in 2 tsp of hot water and let it sit for 10 minutes. To a rice cooker, add rice, broth, and saffron infused water. I use medium grain Asian rice, but any grain length ...
From tinyurbankitchen.com


CHICKEN WITH SAFFRON RICE AND BRAISED CELERY RECIPE - EAT SMARTER …
Rinse the celery and cut into pieces. Heat the remaining butter in a saucepan, add the celery and sauté briefly. Stir in the broth, cover and simmer over low heat until the celery is tender, about 10 minutes. 4. Remove the chicken from the pan and keep warm. Add the mango chutney to the pan and heat briefly. Arrange the chicken on plates with ...
From eatsmarter.com


SAFFRON INFUSED RICE RECIPE - BFT .. FOR THE LOVE OF FOOD.
2016-09-18 Add the cloves and cardamom, followed by the garlic and sauté for a minute and half on medium heat. Add the onion and capsicum and sauté till the onion is translucent. Step 3: Drain the rice and add to the pan. Add the saffron infused water along with the strands. Mix lightly so as to coat the grains of rice. Step 4: Pour in the warm stock.
From bigfattummy.com


BAKED SAFFRON RICE | RICE RECIPES | JAMIE OLIVER RECIPES
Method. 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.
From jamieoliver.com


EASY SAFFRON AND BARBERRY RICE | THE LEMON APRON
2021-02-09 Place the saffron threads in a small cup and cover with 1 1/2 tbsp boiling water. Bring 2 cups of water to a boil. Add the salt. Stir in the basmati rice. Once the water has returned to a boil, reduce the heat to a very gentle simmer, add the …
From thelemonapron.com


SAFFRON RICE RECIPE • STEAMY KITCHEN RECIPES GIVEAWAYS
Instructions. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
From steamykitchen.com


SAFFRON BROWN RICE RECIPE | FOOD & WINE
Directions. In a medium sauce pan, combine rice with the water, saffron, 1 teaspoon kosher salt, bay leaf, and cinnamon stick. Bring to a boil, reduce …
From foodandwine.com


ONE POT CHICKEN SAFFRON RICE WITH PEAS AND OLIVES
2017-05-09 Bake in the oven for 25-30 minutes until the rice absorbs all the liquid and the chicken is cooked through (internal temperature is 165F). Take the skillet from the oven and add peas and olives into the rice. Mix gently so the peas is covered and will cook in the rice. Cover and wait about 10 minutes.
From eatingeuropean.com


BRAISED RICE WITH SAFFRON (RISOTTO ALLA MILANESE) RECIPE | EAT YOUR …
Braised rice with saffron (Risotto alla Milanese) from The Cooking of Italy (Foods of the World) by Waverley ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's ; Getting Started; Member Benefits; Search. Indexed Books; Popular Books; Magazines; Blogs; Online …
From eatyourbooks.com


RECIPE: SAFFRON RISOTTO WITH BRAISED SHORT RIBS – TAHMINA
2020-12-02 Season with salt and pepper and set aside. Risotto (Do this 30 minutes before the short rib is finished.) 1. Bring a shallow pot to medium heat then add the oil. 2. Add minced shallots and onions and cook until translucent (No color) 3.)Add the rice and parch it (make it dry with heat) 4. Add the saffron and stir it in.
From tahminatea.com


BRAISED RICE WITH SAFFRON BEST RECIPES
What is saffron brown rice good for? This easy stovetop saffron brown rice is a wonderful base for roasted chicken, braised lamb, or Indian and Thai curries. Slideshow: One-Bowl Rice Recipes In a medium sauce pan, combine rice with the water, saffron, 1 teaspoon kosher salt, bay leaf, and cinnamon stick.
From findrecipes.info


SAFFRON CHICKEN RICE CAKE
Assemble. Preheat your oven to 400°F. Melt a three-quarter cup of butter and set aside. In a large mixing bowl, add your yogurt, cooked rice, the remaining saffron water and three egg yolks. Mix gently. Grab a deep ovenproof baking dish and add half your melted butter to …
From more.ctv.ca


PERSIAN SAFFRON RICE (TACHIN) | RECIPETIN EATS
2018-10-01 Preheat oven to 200C/390F (standard) or 180C/350F (fan). Lightly grease a glass pie dish with oil. Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes. Mix yogurt, egg, oil, saffron water and salt in a large bowl. Add rice, stir well. Pour half the rice in the pie dish, smooth surface.
From recipetineats.com


BRAISED CHICKEN AND RICE : THE MOTHER OF ALL RECIPES
2017-02-28 Browning the Chicken. In a 3.2 L braiser or a similar sized heavy bottomed pan with a tight-fitting lid, heat the oil over medium-high heat. Remove the chicken from the bowl of marinade. You may reserve the juice if you'd like. Brown the chicken over medium-high heat for about 3-4 minutes per side.
From smellingsaltsjournal.com


WORLD BEST PASTA RECIPES: BRAISED RICE WITH SAFFRON
2 cups short-grain rice, uncooked ; 1/2 cup dry wine ; 1/8 teaspoon saffron, powder ; 4 tablespoons butter, soft ; 1/2 cup parmesan cheese, freshly grated ; Recipe. 1 bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat. 2 in a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. cook the onions in the …
From bestpastafood.blogspot.com


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