Saffronricepilafwithredpepperstoastedalmonds Recipes

SAFFRON RICE PILAF

Steps:

• Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

SAFFRON RICE WITH TAHDIG

Steps:

• Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Let soak 1 hour.
• Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve.
• Stir the saffron and 3 tablespoons hot water together in a small cup.
• Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. Gently spoon the remaining rice over the top, forming a small mound in the center. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid).
• Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. Serve immediately.

SAFFRON RICE PILAF

Steps:

• Soften saffron in hot water (2 tablespoons) in a small bowl.
• Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
• Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
• Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
• While rice stands, stir almonds and currants into bowl with onion.
• Fluff rice with a fork and serve with almond mixture spooned on top.

SAFFRON RICE

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 RICE

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.

SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF

Steps:

• In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS

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 RICE PILAF

Steps:

• Rinse and drain the rice.
• Melt butter in skillet over low heat.
• Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
• Add rice and mix well.
• Transfer mixture into a rice cooker.
• Add in raisins and tomatoes.
• Add enough stock to come up to about half inch above the rice.
• Add salt to taste.
• Cook rice thoroughly.
• Add saffron to heated milk.
• Drizzle the mixture over cooked rice.
• Stir and let sit a few minutes for the rice to absorb the flavor and color.
• Serve hot with curry.

SAFFRON ALMOND RICE PILAF

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 RICE AND RED PEPPER PILAF

Steps:

• Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

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 PILAF

Steps:

• Melt the butter in a pan over high heat. When it begins to brown, add the rice, and cook, stirring constantly, until it turns opaque. Pour in 4 cups (1 litre / 1 3/4 pints) of the stock, add a pinch of salt, and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the rice has absorbed all the liquid and small holes appear on the surface. Stir the saffron into the remaining stock, add it to the rice, and stir gently. Place a clean dish towel over the top of the pan, replace the lid, and remove from the heat. Let the pilaf rest for 5-8 minutes. Serve, sprinkled with finely chopped parsley and grated cheese. This is an excellent accompaniment to roast or braised meat or fish.

SAFFRON PAPPARDELLE

Steps:

• Put the saffron threads, sun dried tomatoes and thyme into a bowl with 1/4 cup boiling hot water. Soak for 30 minutes.
• Wash the shrimp and carefully remove and discard the shells, but leave the heads and tails intact. Pull the head from each squid and discard the quill. Cut the tentacles from the head and rinse under cold water. Pull off and discard the outer skin and cut the flesh into 1/4 inch rings. Cut the monkfish into 1" cubes. Set aside.
• Put the garlic, onions and fennel into a pan with the wine. Cover and simmer for 5 minutes until tender. Stir occassionally.
• Stir in the monkfish and the saffron mixture. Cover and cook 3 more mins, then stir in the shrimp and the squid. Cover and cook gently (do not overcook) for 1- 2 minutes.
• Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to the instructions until just under el dente. Drain throughly.
• Divide the pasta among four serving dishes and top with the sauce, sprinkle with parsley and serve immediately.

SAFFRON SHORTBREAD

Steps:

• Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
• Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.