Zaffrani Chaval Rice With Saffron And Nuts Recipes

SAFFRON RICE WITH RAISINS AND CASHEWS

Steps:

• In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter.
• Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
• To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
• Sprinkle with cardamom before serving.

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.

MINTED SAFFRON RICE WITH CURRANTS AND PINE NUTS

Steps:

• In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook cuminseed, cinnamon stick, and bay leaf, stirring, until mixture is fragrant and cuminseed is several shades darker (be careful not to burn it).
• Add onion and cook, stirring, until softened. Add rice and cook, stirring, 1 minute. Add water, currants, saffron, and salt and bring to a boil, covered. Reduce heat to very low and simmer rice, covered, 20 minutes, or until liquid is absorbed.
• Let rice stand 5 minutes. Discard cinnamon stick and bay leaf and stir in pine nuts and mint.

ZAFFRANI CHAVAL (RICE WITH SAFFRON AND NUTS)

Steps:

• 1. Heat the oil in a 6-quart saucepan. When hot, add black cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first) and stir for 10 seconds. 2. Add rice. Stir and sauté for 3 to 4 minutes. The rice will start to change color and become opaque. Add broth or water and salt. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Turn off heat and fluff rice with a fork. 3. Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of rice. Sprinkle nuts on top. Wait for 5 minutes and then mix. Rice will have white- and saffron-colored grains mixed together, which looks very pretty.

RICE WITH SAFFRON AND NUTS (ZAFFRANI CHAVAL)

Steps:

• Heat the oil in a 6-quart saucepan. Test that it's hot enough by adding one seed; it should sizzle immediately. If not, wait until the oil is hotter before you add the remainder of the seeds and stir for 10 seconds.
• Add rice. Stir and saute for 3 to 4 minutes. The rice will start to change color and become opaque.
• Add broth and salt. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Turn off heat and fluff with fork.
• Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of the rice. Sprinkle nuts on top.
• Wait for 5 minutes, then mix. Rice will have white and saffron-color grains mixed together -- unless you have lame-o saffron like I had when I made the batch in the photos I uploaded. *lol*.