Saffron Almond Rice Recipes

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SAFFRON RICE PILAF WITH TOASTED ALMONDS



Saffron Rice Pilaf With Toasted Almonds image

This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!

Provided by Jennigator3

Categories     Long Grain Rice

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup white rice
1/3 cup vermicelli, broken into 1/2 inch pieces
2 cups chicken broth
1 tablespoon butter or 1 tablespoon margarine
1 pinch saffron
2 tablespoons slivered almonds
1 teaspoon seasoning salt

Steps:

  • In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
  • In the same saucepan on medium heat, melt butter.
  • Add vermicelli noodles and brown for 1 minute.
  • Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
  • Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
  • Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
  • Remove lid and fluff with a fork.

Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6

SAFFRON ALMOND RICE



Saffron Almond Rice image

I simply love the flavors of North Africa and I think that you'll enjoy this as much as I do. I like to make this with pistachios in place of the almonds sometimes.

Provided by Annacia

Categories     Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 cup basmati rice (Jasmine is also lovely)
2 cups water
1 pinch saffron
1/2 cup toasted slivered almonds
1/2 cup dried apricot, chopped
sea salt
fresh ground black pepper, to taste

Steps:

  • Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
  • Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
  • Simmer for 15 minutes on low heat.
  • Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!

Nutrition Facts : Calories 576.1, Fat 16.2, SaturatedFat 1.6, Sodium 17.2, Carbohydrate 97.7, Fiber 8.9, Sugar 19.2, Protein 14.2

SAFFRON ALMOND RICE PILAF



Saffron Almond Rice Pilaf image

An easy rice pilaf recipe with saffron and toasted almonds that makes a delicious side dish to beef, chicken and pork.

Provided by Shelby Law Ruttan

Categories     Side Dish

Time 30m

Number Of Ingredients 11

2 cups vegetable broth
1 pinch saffron threads
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 cup basmati rice
¼ cup chopped onion
½ red bell pepper (, diced)
½ cup sliced black olives
⅓ cup slivered almonds (, toasted)
1 tablespoon chopped parsley

Steps:

  • In a large saucepan over medium high heat, bring the vegetable broth to a boil. Turn off the heat and add the saffron, salt and pepper; set aside.
  • Heat the butter in a large saucepan over medium high heat until melted and bubbly. Add the onion and cook for 3 minutes, until onion begins to soften.
  • Add the basmati rice to the onions and stir over medium high heat for 2 minutes, until the rice begins to brown.
  • Add the broth mixture to the rice, bring to a boil then turn heat down to simmer, cover the pot and simmer for 10 minutes, until the rice has absorbed water and is no longer crunchy.

Nutrition Facts : Calories 414 kcal, Carbohydrate 57 g, Protein 8 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1371 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

SAFFRON AND TOASTED ALMOND ICE CREAM



Saffron and Toasted Almond Ice Cream image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 6 servings

Number Of Ingredients 6

1 quart whole milk
9 ounces white sugar
6 ounces flaked almonds
8 egg yolks
2 large pinches saffron
1 to 2 tablespoons amaretto

Steps:

  • Preheat oven to 350 degrees F.
  • Combine milk and half of the sugar in a large saucepan and heat gently.
  • Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown.
  • Add the almonds immediately to the milk and sugar mixture. Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes. After 30 minutes, place the milk mixture on low heat. While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes. Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture. Next, slowly whisk the yolk mixture into the milk mixture. Cook the mixture over a low heat, stirring constantly. Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister. Add the saffron and amaretto and place in a large bowl of ice water. Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions. The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight.

SAFFRON ALMOND RICE PILAF



Saffron Almond Rice Pilaf image

Categories     Rice     Side     Quick & Easy     Almond     Saffron     Fall     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 cup chicken broth
1 cup water
Pinch of saffron threads
1/2 cup chopped onion
2 tablespoons unsalted butter
1 cup long-grain rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sliced almonds, toasted

Steps:

  • Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
  • Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
  • Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.

SAFFRON BASMATI RICE



Saffron Basmati Rice image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups basmati rice
1 tablespoon olive oil
1 clove garlic, smashed
3 to 4 threads saffron
Pinch of cayenne pepper
3 to 3 1/2 cups chicken stock
1/4 cup almond slivers, toasted
1 teaspoon lemon zest
Salt and freshly ground black pepper

Steps:

  • Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

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

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS



Saffron Rice Pilaf with Apricots and Almonds image

Categories     Rice     Side     Quick & Easy     Low/No Sugar     Apricot     Almond     Saffron     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes about 7 cups

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups chicken stock of canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

SAVORY SAFFRON AND ALMOND RICE



Savory Saffron and Almond Rice image

Number Of Ingredients 13

1 1/4 cups basmati rice, , sorted and washed in 3 or 4 changes of water
2 1/4 cups water
1/2 cup , sliced or slivered raw almonds
1/2 teaspoon saffron threads
1/4 cup warm milk (any kind)
1 tablespoon melted ghee or vegetable oil
1 tablespoon peeled minced fresh ginger
1/2 teaspoon black cumin seeds (or 1 teaspoon cumin seeds)
6 green cardamom pods, shelled and ground
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon Garam Masala
2 tablespoons shelled, raw pistachios, thinly sliced

Steps:

  • 1. In a medium bowl, soak the rice in the water, about 30 minutes. Put the almonds in a small skillet and roast, stirring and shaking the skillet, over medium heat until a few shades darker, about 1 minute. Reserve for garnish. Soak the saffron in the milk about 15 minutes.2. Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and sauté the ginger, cumin, cardamom, and black pepper, about 1 minute. Add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 8 to 10 minutes.3. Uncover the pan, sprinkle the saffron milk over the rice, then cover the pan and cook another 5 minutes to blend the flavors. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, lightly mix in the garam masala, then scatter the roasted almonds and the pistachios on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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