Saffron Pea Basmati Rice Salad Recipes

SAFFRON RICE SALAD

Steps:

• Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
• Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
• Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

BASMATI RICE WITH SAFFRON (ZAFFRANI PULAO)

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.
• Heat oil in 2-quart saucepan 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 and 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.

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Steps:

• To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

SAFFRON RICE WITH PEAS AND GARBANZO BEANS

Steps:

• Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
• Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.

BASMATI RICE WITH SAFFRON

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.