Rice with saffron: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rice with saffron is a great side dish that came to us from the East. This spice is a crocus pistil collected on the first day of its flowering and then dried. Saffron is added to rice to obtain a harmonious taste, to give the dish a delicate aroma and a beautiful yellow color. This spice is quite expensive, but you need very little of it for cooking. And now - recipes for rice with saffron (photo attached).

Classic

What you need:

• cups of basmati rice (you can use any white rice);
• four tablespoons of vegetable oil;
• hot pepper pod;
• garlic clove;
• saffron;
• thyme.

Steps:

1. Rinse the rice thoroughly, changing the water until it runs clear. Drain in a colander to drain the water.
2. Pour boiling water into a cup and soak the saffron in it.
3. Hot pepper cut and seeds removed.
4. Bheat oil in a frying pan, throw in pepper, thyme, garlic (unpeeled).
5. Put the rice into the fragrant oil and stir as quickly as possible so that the oil is absorbed into it.
6. Pour saffron water into rice.
7. Boil for one and a half minutes. The rice should absorb most of the liquid.
8. Add another glass of boiling water.
9. Wait until the water boils away and slightly covers the rice, reduce the flame to minimum, cover with a lid, do not stir. Leave for 5 minutes.
10. Open the lid, mix the contents of the dish with a wooden spatula. If the rice is dry, add some water, it should be wet.
11. S alt the dish, cover and cook for another five minutes.

The finished rice with saffron should be crumbly, but not dry or overcooked. It shouldn't burn. If it is not ready yet, add a tablespoon of boiling water and hold it on the stove under the lid for another three minutes. Rice is not overcooked.

With chicken

This is a traditional Azerbaijani plov - two-color rice with saffron and chicken. The peculiarity of the dish is that rice and meat are served separately from each other.

What you need:

• saffron;
• a glass of white rice (basmati or jasmine);
• two glasses of water;
• three boneless chicken legs (or other parts of the carcass);
• vegetable oil;
• garlic;
• onions and carrots;
• s alt.

Steps:

1. Put the chicken pieces in a pan and fry in vegetable oil untilgolden brown.
2. Chop garlic and onion, grate carrots.
3. Put the vegetables in a frying pan with chicken, add oil and s alt, fry over high heat. When all the ingredients are fried, pour in water, cover with a lid, turn off the gas and simmer for about an hour.
4. Rinse rice in several waters, put to boil in lightly s alted water.
5. Pour saffron with a little boiling water and leave for ten minutes.
6. When the rice is cooked, pour the saffron water into half of the rice. The other half should remain white.
7. Check the chicken for readiness. Her meat should be soft and tender.

Serve crumbly rice and chicken hot.

With dried fruits

The saffron rice prepared according to this recipe is delicious, but also very he althy.

What you need:

• 70g each of raisins and prunes;
• glass of rice;
• tablespoon vegetable oil;
• small onion;
• a pinch of saffron;
• a pinch of ground black pepper;
• s alt.

Steps:

1. In different bowls, soak raisins and prunes in boiling water for a quarter of an hour.
2. Pour some water over a pinch of saffron.
3. Peel and finely chop the onion.
4. Heat vegetable oil in a frying pan and fry the onion for one minute.
5. Add the rice to the pan and cook, stirring, for about two minutes, until it is well saturated with oil.
6. Pour boiling water into the rice so that itclosed it completely. Cover and cook for approximately 12 minutes.
7. Add saffron water to the rice, stir and continue cooking for another two minutes.
8. Drain the water from the dried fruits and put them in the pan. Add pepper, s alt and stir.

Rice with saffron is ready, it can be laid out on plates.

In the slow cooker

This is a fragrant diet dish and an excellent side dish for seafood, meat and fish. Preparing rice with saffron in a slow cooker is very simple.

What you need:

• two multi-glasses of water (you can use meat broth);
• 10g jeera;
• 40 ml vegetable oil;
• multi-glass of long-grain rice;
• ground saffron;
• 1 carrot;
• 3 garlic cloves;
• a pinch of turmeric;
• s alt.

Steps:

1. Peel the garlic and crush it with a knife.
2. Pour vegetable oil into the multicooker bowl, add cumin, saffron, turmeric, garlic, s alt and carrots, ground in a blender. Cook in frying mode for about 7 minutes.
3. Put the washed rice into the multicooker bowl and mix everything. Cook for about 4 minutes in the frying mode.
4. Pour water or broth into rice and set one of the programs: Rice, Buckwheat or Pilaf.

Put the cooked rice out of the multicooker. Serve with herbs, fish or meat dishes.

With tuna

What you need:

• 300g long white rice;
• 1.5L stock (beef or vegetables);
• can of tuna in own juice;
• two pinches of saffron;
• 50g Parmesan;
• half of an onion;
• white pepper;
• olive oil;
• s alt.

Steps:

1. Rinse the rice thoroughly in several waters (to clean water).
2. Chop half an onion finely.
3. Heat the broth until it is hot.
4. Pour olive oil into a frying pan and heat it up. Put the onion in the pan, bring to a transparent state.
5. Put saffron and immediately rice. Fry with constant stirring over low heat for two minutes.
6. Slowly pour in the broth (over about 15 minutes, simmer all this time, stirring constantly, until tender).
7. Spread tuna, grated parmesan, pepper and s alt.
8. Cook another two minutes while stirring over low heat.

The original dish can be put on plates and served.

Conclusion

Rice with saffron is a classic oriental dish. The combination of white rice and noble spice is a win-win. Even if cooked with a minimum of ingredients, it will be great on its own.