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
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.
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
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
SAFFRON RICE | YELLOW RICE
Saffron rice or Yellow Rice is a deeply aromatic and flavorful side dish that pairs well with nearly any curry or lentil dish. The taste is slightly earthy and spiced, but not spicy or overly bold.
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
- Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
- Gather all the ingredients, measure and set them aside.
- Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
- Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
- Fry for some seconds until the spices crackle taking care they do not burn.
- Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
- Add the crushed saffron strands to the rice.
- Add turmeric powder now if you plan to add it. Mix gently.
- Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
- Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
- Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
- Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.
Nutrition Facts : Calories 481 kcal, Carbohydrate 76 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 407 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
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.
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 SAFFRON RICE
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
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- In a heavy bottomed saucepan, heat 2 Tbsp of vegetable oil, and add the mustard seeds and coriander seeds. Cook them, swirling in the oil, until they start to pop and become fragrant. Don’t let them burn, just toast.
- Stir in the turmeric. Then add in the rice. Stir the rice until it is completely coated with all the spices, and let it toast for a minute, on a moderate heat.
- Add in the water and the the saffron threads, crushing them as you scatter them in, salt and pepper. When the water boils, lower the heat, cover, and simmer for about 12 minutes, until the water is absorbed.
- Take the rice off the heat, add in the nuts and raisins on top of the rice, but don’t stir. Keep covered and let sit another 5 minutes.
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