SAFFRON JEWEL RICE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.
- Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
- Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
- Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
JEWELED RICE AND CHICKEN SOUP
Steps:
- Bring the stock and 4 cups water to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low and let simmer while you prepare the aromatics.
- Heat 2 tablespoons olive oil in a large saucepan. Add the ginger and garlic and cook over medium heat, stirring, until just starting to brown, 2 to 3 minutes. Stir in the carrots, turmeric and a generous pinch of salt and cook until the carrots glisten and the mixture is very fragrant, about 2 minutes. Add the hot stock mixture and simmer over medium heat until the carrots are tender and the rice is very soft, 8 to 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet. Add the almonds and cook over medium heat, stirring, until lightly browned, 3 to 5 minutes. Transfer the toasted almonds to a plate and season lightly with salt.
- Remove and discard the skin and bones of the chicken, then pull the meat into bite-size pieces. Add the chicken, lime juice and fish sauce to the saucepan and cook until warmed through. Stir in 1/2 cup cilantro and season with salt. To serve, ladle the soup into bowls and top with the toasted almonds and the remaining 1/2 cup chopped cilantro.
CHICKEN WITH SAFFRON JEWELED RICE
POSTED FOR CRAZE-E CONTEST, 2010. In Persian culture of both Iran and Afghanistan Nowruz (New Light, Persian New Year) is celebrated with friends and family. Food gifts such as Chicken with Saffron Jeweled Rice would be an excellent addition to the table spread of food. This is an adaption for the American kitchen of the traditional recipe, Morasa Polo.
Provided by UmmBinat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat half the butter in a large frying pan.
- Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate.
- Heat remaining butter in the pan and add the chicken.
- Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate.
- Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar.
- Cook, stirring, for 1 minute.
- Return onion and browned chicken to the pan.
- Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine.
- Increase heat to high to bring to the boil.
- Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and set aside, covered, for 5 minutes to rest.
- Use a fork to fluff the rice.
- Add half of the toasted almonds and pistachios and stir through the rice.
- Transfer to a serving platter.
- Sprinkle with remaining pistachios, almonds, and rose water if using.
- Arrange lime wedges around dish.
- Serve immediately.
- Avoid actually eating the cardamom pods.
Nutrition Facts : Calories 499.2, Fat 24.4, SaturatedFat 9.8, Cholesterol 89.7, Sodium 177.5, Carbohydrate 50.3, Fiber 4.5, Sugar 9.6, Protein 20.8
JEWELLED RICE
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 10
Steps:
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
SAFFRON CHICKEN
This is one of my favorite recipes that I got from my mom. It's so good. [edit]I've changed the proportions of rice to water so that it'll cook correctly.
Provided by Para_chan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375º.
- Melt butter in skillet. Cook chicken breasts until mostly cooked.
- In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
- In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
- Cover casserole with aluminium foil.
- Cook for 45 minutes, or until rice has absorbed almost all of the liquid.
DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
- Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
- Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
- Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
- Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
- To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
SAFFRON RICE WITH CHICKEN & PEPPERS
Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too
Provided by Roopa Gulati
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
- Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
- Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
- Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.
Nutrition Facts : Calories 493 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
CHICKEN WITH SAFFRON RICE
Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.
Provided by Bonnie G 2
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
- Brown chicken in batches, 7-8 minutes per batch.
- Transfer to plate. Discard fat; wipe out pot.
- In same pot over medium heat, warm 1 tablespoon oil.
- Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
- Add garlic; cook 30 seconds.
- Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
- Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
- Let stand 10 minutes.
- Sprinkle with parsley.
More about "chicken with saffron jeweled rice recipes"
CRISPY CHICKEN AND SAFFRON RICE SKILLET - TASTES LOVELY
From tasteslovely.com
4.9/5 (48)Total Time 1 hrCategory Main CourseCalories 595 per serving
- 1. Preheat oven to 450 degrees, and preheat your largest non-stick oven-safe skillet (13″ across and 2″ deep) over high heat for 2 minutes.
- 2. Dry chicken thighs well, and trim of excess skin and fat. Salt and pepper both sides generously.
- 3. Cook the thighs in batches of 4 at a time in the olive oil, starting with the skin side down, over high heat until deep golden brown, about 4 minutes per side. Transfer chicken thighs to a plate.
- 4. Discard all but 1 tsp of fat. Add in chopped onion and cook until just turning translucent, about 5 minutes. Add in garlic and cook until fragrant, 1 minute.
ARROZ CON POLLO - DINNER AT THE ZOO
From dinneratthezoo.com
ONE-SKILLET GARAM MASALA CHICKEN THIGHS & SAFFRON …
From food52.com
EASY SAFFRON RICE - PEEL WITH ZEAL
From peelwithzeal.com
JAVAHAR POLO – JEWELED RICE WITH SAFFRON CHICKEN - THE …
From thecaspianchef.com
10 BEST CHICKEN WITH SAFFRON RICE RECIPES | YUMMLY
From yummly.com
PERSIAN SAFFRON CHICKEN AND JEWELED RICE - EATING BETWEEN THE LINES
From eatingbetweenthelines.com
Cuisine PersianCategory DinnerAuthor Katrina BlevinsTotal Time 2 hrs 20 mins
- Combine the 2 Tablespoons hot water and saffron in a small dish. Set aside for at least 5 minutes.
- In the Instant Pot (preferred method): Mix water, tomato paste, turmeric, salt, pepper, and the saffron liquid in a separate dish. Place the cooking rack in the bottom on the instant pot, then put the breasts and onion quarters in a single layer on top of the rack. Pour the liquid mixture over the onions and breasts. Seal the pot and pressure cook for 10-15 minutes. ( 10 minutes for small breasts, 15 for really big ones. I typically do 11 minutes.) After the instant pot is finished with it's countdown, quick release the pressure and remove the breasts to a plate to rest (at least 10 minutes) until you're ready to shred. (see notes for stovetop method)
- Once the rice is cooked, scoop out 1/2 cup cooked rice and mix it with the remaining saffron liquid until all the liquid is absorbed and the scoop of rice is now a stunning reddish-gold.
AUTHENTIC PERSIAN JEWELED RICE AND SAFFRON CHICKEN
From inmykitchen.ca
Servings 4Total Time 20 mins
DJAJ M'QUALLI (CHICKEN, OLIVE AND LEMON TAGINE)
From washingtonpost.com
SHELDON ON TWITTER: "RT @KITCHENSANC2ARY: TENDER CHICKEN IN A …
From twitter.com
BEST RICE DISHES: 20 DELICIOUS SPECIALTIES FROM AROUND THE WORLD
From cnn.com
CHICKEN RICE IN THAI TOWN IS THE ULTIMATE COMFORT FOOD - LOS …
From latimes.com
SAFFRON CHICKEN AND JEWELED RICE - KITCHEN RATED
From kitchenrated.com
SAFFRON RICE RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
CROCKPOT HONEY HARISSA CHICKEN | HALF BAKED HARVEST
From halfbakedharvest.com
SPICED SPATCHCOCK CHICKEN AND BEJEWELLED RICE RECIPE - BBC FOOD
From bbc.co.uk
JEWELED RICE - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
RECIPE: IRANIAN JEWELED RICE | KITCHN
From thekitchn.com
7 SWEET AND SAVORY RECIPES THAT USE BOOZE TO ENHANCE FLAVOR
From washingtonpost.com
QUICHE RECIPE: CRAB, TOMATO AND SAFFRON TART, DANIELLE ALVAREZ RECIPES
From smh.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #rice #gifts #one-dish-meal #pasta-rice-and-grains
You'll also love