SAFFRON RICE
Steps:
- Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.
EASY YELLOW SAFFRON RICE
Provided by Naive Cook Cooks
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse rice with tap water until water runs clear. Soak in hot tap water for 15-30 minutes.
- In a small bowl, add saffron threads and 2 tbsp boiling hot water and let it sit.
- Take a skillet and add oil to it. Once hot, add cardamom and onion and saute for few minutes.Now strain the water from rice and add this rice to skillet. Stir it around for few minutes. Now add water along with saffron water and mix. Add salt to taste and mix. Taste and bring it to a boil. Lower the gas to the lowest setting and cover and let it cook until all the water is absorbed and rice is fully cooked.
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.
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 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 YELLOW RICE MIX
My family loves Mahatma's Saffron Yellow rice, but I don't love the sodium content! This is close enough that my family doesn't know the difference, but I do... oh well, I shall perfect it in time.
Provided by TattooedMamaof2
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything and store in an airtight container.
- TO PREPARE:.
- In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently.
- Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.
SAFFRON SCENTED FRUITY YELLOW RICE - RICE COOKER
A wonderful African inspired yellow rice dish that my Mum always makes. I have adapted her recipe slightly - and this cooks very well in a rice cooker - a gadget I would NOT be without! If you don't have any fruit chutney available, add a handful of sultanas & toasted flaked almonds and maybe a tablespoon of peach or apricot jam too. A wonderful accompaniment for most types of stews, cassroles, curries & tagines.
Provided by French Tart
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.
- Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.
- Fill up with water to the 3 cup level in the rice cooker.
- Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
- Using the special non-stick spatula or spoon, gently mix it all together.
- Turn the rice cooker on to the Cook cycle.
- (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
- When ready to serve, add the butter & gently mix through.
- Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
- You can also sprinkle some toasted flaked almonds on top if you wish.
Nutrition Facts : Calories 376.1, Fat 6.5, SaturatedFat 3, Cholesterol 10.2, Sodium 36.1, Carbohydrate 71.5, Fiber 3.2, Sugar 0.8, Protein 7.4
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- In a separate small pan, add 1 tablespoon of butter and sliced onions over medium heat. Stir often until onions are caramelized- golden brown on all sides.
- Remove the rice from heat, but keep it in the pot. Add the remaining tablespoon of butter and stir until it is completely melted. Add salt to taste.
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