Basmati Rice With Saffron Recipes

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BASMATI RICE WITH SAFFRON (ZAFFRANI PULAO)



Basmati Rice with Saffron (Zaffrani Pulao) image

Basmati, the royal rice, finds an ideal partner in saffron, the world's most expensive spice.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h51m

Yield 6

Number Of Ingredients 14

1 cup uncooked basmati or regular long-grain rice
2 tablespoons vegetable oil
1/4 cup raw whole cashews
1/4 cup golden raisins
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
5 cardamom pods
6 whole cloves
2 bay leaves
2 three-inch cinnamon sticks
2 medium red onions, cut in half and thinly sliced
1 1/2 cups cold water
1/2 teaspoon saffron threads
1 teaspoon salt

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.

Nutrition Facts : Calories 215, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

BASMATI RICE WITH SAFFRON



Basmati Rice with Saffron image

Saffron, the world's most expensive spice, finds an ideal partner in basmati, the royal rice.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 14

1 cup uncooked basmati or regular long-grain white rice
2 tablespoons canola or soybean oil
1/4 cup raw whole cashews
1/4 cup golden raisins
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
5 cardamom pods
6 whole cloves
2 dried bay leaves
2 sticks (3 inch) cinnamon
2 medium red onions, cut in half and thinly sliced
1 1/2 cups cold water
1/2 teaspoon saffron threads
1 teaspoon salt

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.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

BASMATI RICE WITH SAFFRON



Basmati Rice with Saffron image

Basmati rice with saffron is an essential side in Middle Eastern diets. Make it in 15 minutes with this easy-to-follow recipe.

Provided by Sam | Ahead of Thyme

Categories     Sides

Time 40m

Number Of Ingredients 6

2 cups basmati rice
4 cups water
1-2 tablespoons vegetable oil or butter
salt to taste
pinch of saffron (optional)
1 teaspoon hot water

Steps:

  • Pour the rice into a medium-sized pot.
  • Fill up the pot halfway and rinse the water. Discard the water.
  • Repeat this step 2-3 times to rinse the rice unit the water becomes clear. Again, discard the water.
  • Add the 4 cups of water, vegetable oil and salt.
  • Bring the pot to a boil over high heat.
  • Allow the water to continue to boil until it has been absorbed by the rice and you no longer see any water over top of the rice (roughly 5 minutes).
  • Turn the heat down to low and cover the rice.
  • Cook for 30-40 minutes.
  • Create a saffron-infused garnish: Grind a pinch of saffron using a mortar and pestle. If you don't have one of those, just grind it in a small bowl using the back of a small spoon. Next, add a 1 tsp. of hot water and mix evenly. Take 1/2 cup of the cooked rice and add it in. Mix well until rice is fully combined and becomes a beautiful yellow colour.

SAFFRON STEAMED PLAIN BASMATI RICE



Saffron Steamed Plain Basmati Rice image

Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here.

Provided by Najmieh Batmanglij

Categories     Herb     Rice     Side     Quick & Easy     Saffron     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Servings: 6

Number Of Ingredients 6

3 cups long-grain white basmati rice
8 cups cold water
2 tablespoons salt
3/4 cup vegetable oil, butter, or ghee
2 tablespoons plain yogurt
1/2 teaspoon ground saffron threads, dissolved in 4 tablespoons hot water

Steps:

  • 1. Pick over the rice carefully to remove its many small solid particles of grit.
  • 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean.
  • 3. In a large nonstick pot, bring 8 cups of water and 2 tablespoons salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is done.
  • 4. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water.
  • 5. In a bowl, whisk together 1/2 cup oil, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water. Spread this mixture over the bottom of the rice pot. This will form the golden crust, or tah dig.
  • 6. One spatulaful at a time, gently mound the remaining rice onto the tah dig layer. Shape it into a pyramid to leave room for the rice's expansion.
  • 7. Cover the pot and cook the rice for 10 minutes over medium heat.
  • 8. Mix 1 cup cold water with 4 tablespoons oil and pour over rice. Sprinkle on the remaining saffron water. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer.
  • 9. Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust.
  • 10. There are two ways to serve the rice. The first is to hold the serving platter tightly over the uncovered pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. The second serving style is to spoon the rice into a pyramid on the serving platter, taking care not to disturb the bottom crust as you do so. After the pyramid is shaped, detach the crust with a wooden spatula and arrange it in pieces around the pyramid or serve it on a small side platter.
  • NOTE: You can use any kind of pot to make this rice, but nonstick pots make unmolding the rice much easier.
  • NOTE: If using American long-grain rice, wash the rice once only.
  • NOTE: To reheat leftover rice, place it in a saucepan with 1/2 cup water and place over low heat for 15 to 20 minutes.
  • Rice Cooker Method
  • Preparation time: 10 minutes Cooking time: 1 1/4 hours
  • 3 cups long-grain white basmati rice 4 cups cold water 1 tablespoon salt 4 tablespoons vegetable oil, butter, or ghee 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
  • 1. Pick over and wash the rice as per the master recipe above.
  • 2. In the rice cooker, combine the rice, water, salt, and oil. Gently stir with a wooden spoon until the salt has dissolved. Start the rice cooker.
  • 3. After 1 1/4 hours, pour saffron water over the rice. Unplug the rice cooker.
  • 4. Keep the cooker covered and allow it to cool for 10 minutes.
  • 5. Remove the lid, hold the serving platter tightly over the pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. NUSH-E JAN!
  • NOTE: If using American long-grain rice, wash the rice once only and use only 3 cups of water in Step 2.
  • Variation:Saffron Steamed Brown Basmati RiceFor 3 cups of brown basmati rice, use 6 3/4 cups water in Step 2. The amounts of salt, oil, and saffron water remain the same.
  • Najmieh Batmanglij shares her tips with Epicurious:
  • •Batmanglij highly recommends using a rice cooker for this recipe - it's easier, and the nonstick, evenly heating surface ensures a good crust. She favors the National Deluxe brand - if you're using a different brand, check the instructions, as you may need to change the measurements and cooking times. •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij prefers Persian full-fat drained yogurt, which is thicker than the American variety. American nonfat yogurt can be substituted for a less rich flavor. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads."

BASMATI RICE WITH CINNAMON SAFFRON



Basmati Rice with Cinnamon Saffron image

This is a wonderful rice for a formal dinner or party; the quantities can easily be increased.

Provided by Food Network

Categories     side-dish

Time 3h47m

Yield 4 to 6 servings

Number Of Ingredients 9

1 teaspoon saffron threads
3 tablespoons hot milk
1/4 teaspoon ground cardamom
1/4 teaspoon sugar
2 cups basmati rice
2 tablespoons corn, peanut, or olive oil, or ghee
2 medium cinnamon sticks
2 2/3 cups water
1 teaspoon salt

Steps:

  • Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a toothpick or the handle of a small spoon and set aside for 3 hours.
  • Put the rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously, and leave to soak for 30 minutes. Drain.
  • Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain looks translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.

SAFFRON STEAMED BASMATI RICE (PERSIAN POLOW)



Saffron Steamed Basmati Rice (Persian Polow) image

Make and share this Saffron Steamed Basmati Rice (Persian Polow) recipe from Food.com.

Provided by COOKGIRl

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 1/2 cups long grain basmati rice
4 tablespoons grapeseed oil, divided
2 tablespoons salt, divided
1/2 teaspoon saffron thread

Steps:

  • Dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
  • Wash the basmati rice twice and soak in salted warm water for 2-3 hours.
  • Drain the water.
  • Pour enough water into a large pan until pan is half-full. Bring to the boil.
  • Add the drained rice and 1 tablespoon salt. Continue boiling until rice is slightly softened, about 10 minutes.
  • Drain rice and wash it slightly with warm water.
  • Pour 3 tablespoons of grapeseed oil into the pan and add the rice.
  • Mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
  • Cover pan and cook over medium heat for about 10 minutes. A golden crust (tadiq) will form on the bottom.
  • Sprinkle the remaining saffron water and oil mixture over the rice.
  • Reduce heat to low and cover the top of the pan with two layers of paper towels ( I used a double layer of muslin cloth).
  • Cover pan firmly with the cover and cook 45 minutes WITHOUT removing lid.
  • Remove pot from heat and let rest 5 minutes.
  • Turn the rice out on a large serving platter with the golden crust on top.

Nutrition Facts : Calories 548.3, Fat 17, SaturatedFat 2, Sodium 3496.4, Carbohydrate 89.4, Fiber 4, Sugar 1, Protein 9.2

SAFFRON BASMATI RICE



Saffron Basmati Rice image

Make and share this Saffron Basmati Rice recipe from Food.com.

Provided by dicentra

Categories     Long Grain Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

5 cups water
1 1/2 teaspoons salt
1/8 teaspoon saffron thread
6 whole cloves
3 cups white basmati rice

Steps:

  • Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes.
  • Remove from heat; cover and let stand 5 minutes. Discard cloves.

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