Saffron Pilaf Recipes

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 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 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 PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
• In the same saucepan on medium heat, melt butter.
• Add vermicelli noodles and brown for 1 minute.
• Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
• Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
• Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
• Remove lid and fluff with a fork.

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.