Roz Bi Saffran Recipes

ROZ BEL LABAN (RICE PUDDING)

Steps:

• Rinse rice and place in a saucepan with water.
• Cover and simmer over medium fire for 15-20 minutes.
• Add milk, stirring constantly.
• When it begins to thick, add sugar and orange blossom water.
• Continue stirring constantly until rice is soft or well done.
• Remove from fire and pour into platter spreading it thinly or in individual bowls.
• Cool and serveor cool and serve.

ROZ BIL SHAGHRIA

Steps:

• In a saucepan, fry the vermicelli in the oil over medium heat until lightly golden, stirring so that they color evenly. Watch them, as they brown very quickly.
• Add the rice and stir until the grains are coated. Then pour in the boiling water or stock, add salt, and stir well. Cook, covered, over low heat for about 20 minutes or until the rice is tender and the water absorbed.
• Stir in the butter, and serve hot.
• Add a handful of boiled or canned and drained chickpeas at the same time as the water.
• Fry 1 chopped onion in the oil till transparent, then add the vermicelli.
• You can toast the vermicelli under the broiler or in a dry skillet instead of frying it.

SAFFRON RICE PILAF (RIZ AU SAFRAN)

Steps:

• Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.
• Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and pine nuts, and cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color. Lower the heat, and stir in the rice. Add the saffron and its water, the nutmeg, the bay leaf, the salt, freshly ground pepper to taste, and 2 cups water.
• Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork, removing the bay leaf. Taste, and adjust the seasoning. Serve warm.

ROZ BI SAFFRAN

Steps:

• Rinse the rice until the water runs clear. Drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.
• Melt 3 tablespoons of the butter in a pot over medium heat. Stir in the rice and saffron.
• Pour 4 cups water into the pot along with the salt. Bring to a rapid boil; boiling for 2 minutes. Turn heat down to a simmer and cover pan.
• Cook the rice for 20 minutes or until the grains are tender and no liquid remains.
• Take the pot off the heat and cover the lid with a clean cotton dish towel. Allow to stand 10 minutes.
• In a sautè pan melt the remaining 1 tablespoon of butter over medium heat. Add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned. Add the dried fruit and cook 1 minute longer, until warmed through.
• Stir the nut/fruit mixture into the rice and transfer to a platter. Serve hot.