Saffron Rice Pilaf With Apricots And Almonds Recipes

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APRICOT ALMOND PILAF



Apricot Almond Pilaf image

A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.

Provided by JOHNTHEBEAR

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 cup basmati rice
1 teaspoon salt
1 ⅞ cups water
¼ teaspoon saffron threads, crushed
1 tablespoon rose water
¼ cup dried apricots, diced
¼ cup slivered almonds

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
  • Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 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.

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS



Saffron Rice Pilaf with Apricots And Almonds image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 30m

Yield 1

Number Of Ingredients 11

1/4 ts Ground cloves
; ounces)
; toasted
1/8 ts Ground saffron
1 Onion chopped
3 c Chicken stock of canned
1/2 c Dried apricots; quartered
1/2 c Slivered almonds; (about 2
1/4 c Butter; (1/2 stick)
1 1/2 c Long-grain white rice
1/4 c Dried currants

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 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. Makes about 7 cups. Bon Appetit December 1992

Nutrition Facts : Calories 1373 calories, Fat 2.4826025 g, Carbohydrate 305.792675 g, Cholesterol 0 mg, Fiber 8.77918746298552 g, Protein 26.66129875 g, SaturatedFat 0.6767425 g, ServingSize 1 1 Serving (482g), Sodium 24.847375 mg, Sugar 297.013487537014 g, TransFat 0.379608625 g

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 RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS



Saffron Rice Pilaf With Red Peppers & Toasted Almonds image

I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378.

Provided by Battle in Seattle

Categories     Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/2 cups low sodium chicken broth (can substitute water, but won't be quite as good)
1/8 teaspoon saffron (about 20 threads or a "pinch")
1 tablespoon extra virgin olive oil
1 medium yellow onion, small diced (1 1/4 cups)
1 red bell pepper, cored, seeded, and small diced (about one cup)
1 1/2 cups long-grain white rice (I use Basmatti)
1 teaspoon kosher salt, more if needed
1/8 teaspoon cayenne pepper (to taste)
1/4 cup chopped fresh parsley, divided
1 large garlic clove, minced
1/4 cup slivered almonds, toasted
1 tablespoon fresh oregano, chopped (can use half as much dry)

Steps:

  • On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
  • Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
  • Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
  • Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
  • Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
  • P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.

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.

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