Crispy Saffron Rice Food

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SAFFRON RICE WITH TAHDIG



Saffron Rice with Tahdig image

Aromatic basmati rice is spiced with saffron and cooked to form a crispy crust on the bottom in this Persian cuisine staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 5

2 cups basmati rice
4 tablespoons kosher salt
1/4 teaspoon crushed saffron threads
3 tablespoons ghee or high-heat oil
2 tablespoons unsalted butter, melted

Steps:

  • Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Let soak 1 hour.
  • Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve.
  • Stir the saffron and 3 tablespoons hot water together in a small cup.
  • Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. Gently spoon the remaining rice over the top, forming a small mound in the center. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid).
  • Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. Serve immediately.

RICE CROQUETTES WITH LEFTOVER RICE



Rice Croquettes with leftover rice image

If you have leftover rice, do not worry. These delicious rice patties from left over rice will make you deliberately prepare extra rice the next time.

Provided by Nandita Iyer

Categories     Appetizer     Snack

Time 17m

Number Of Ingredients 9

1 cup cooked rice* (leftover, slightly overcooked)
1/2 cup grated carrot
1/2 cup grated green papaya (or use zucchini)
1 - 2 green chillies (finely chopped)
1/4 tsp turmeric powder
2-3 tbsp finely chopped coriander leaves
2 tbsp chickpea flour (besan)
1/2 tsp salt
1 tbsp sunflower oil (cold pressed )

Steps:

  • To prepare the rice croquettes using leftover rice, mix all the above ingredients (except oil) in a bowl. The mixture should not be too soft, or else the patties wont retain their shape. If needed squeeze out excess water from grated veggies and then add to the mixture.
  • Bind into a smooth ball.
  • Divide into 8 pieces and shape each into oval / rounds. Refrigerate for 30 minutes.
  • Pour 1 tbsp oil in a non stick pan and once oil is hot, place the shaped croquettes and fry on a medium flame for 6-8 minutes per side until both sides are crisp and golden brown.
  • Serve with chutney / tomato ketchup.

PAELLA RECIPE



Paella Recipe image

Paella even has its own emoji!

Provided by Stephanie

Categories     Main Course

Time 1h

Number Of Ingredients 13

30 threads saffron (lightly crushed, about 1/2 tsp)
1/4 cup neutral oil (high heat such as grapeseed preferred)
2 links Spanish chorizo (sliced)
4 bone in skin on chicken thighs
10-12 large shrimp (peeled and deveined)
1 small onion (minced, about 1 cup)
3 cloves garlic (crushed)
3 medium tomatoes (diced or grated, about 2 cups, see notes)
1 tbsp smoked paprika
6 cups chicken broth (no sodium preferred)
2.5 cups bomba rice
1 red or orange pepper (sliced into 1" strips)
12 clams

Steps:

  • Stir the saffron into 1⁄4 cup hot water in a small bowl and let bloom for 15 minutes.
  • In a 16″-18″ paella pan, heat the oil over medium-high heat. Add the chorizo and the chicken, skin side down. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.
  • Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it's skin side up and bring everything to a boil over high heat.
  • Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
  • Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5-10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.

Nutrition Facts : Calories 589 kcal, Carbohydrate 83.8 g, Protein 26.2 g, Fat 17.5 g, SaturatedFat 2.5 g, Cholesterol 112 mg, Sodium 353 mg, Fiber 2.8 g, Sugar 3.1 g, ServingSize 1 serving

TAHDIG RECIPE (CRISPY PERSIAN RICE)



Tahdig Recipe (Crispy Persian Rice) image

Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest. Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in the post.

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 10

1 tsp saffron threads
2 cups basmati rice (like Royal Basmati Rice (affiliate link))
1 to 2 tbsp Kosher salt
2 tbsp whole milk yogurt (Greek or otherwise)
2 tbsp grape seed oil, (or any healthy neutral-tasting oil of your choice )
1 cup dried cherries, (finely chopped )
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
4 to 8 tbsp unsalted butter, (cubed (see note #1))
3 tbsp pistachios, (roughly chopped for garnish )

Steps:

  • Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
  • In a sieve, rinse the rice under cool running water until the water almost runs clear.
  • In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
  • In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
  • Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
  • Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
  • Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

Nutrition Facts : Calories 314.7 kcal, Carbohydrate 48.8 g, Protein 5 g, SaturatedFat 4.2 g, Cholesterol 15.3 mg, Fiber 2.3 g, ServingSize 1 serving

TAH-DIG (PERSIAN RICE)



Tah-Dig (Persian Rice) image

Recipe adapted from Turmeric and Saffron and many other Youtube searches

Provided by Samantha Ferraro

Categories     Side Dish

Time 55m

Number Of Ingredients 4

2 cups basmati
1 large pinch of saffron
3 tablespoons canola oil
1 tsp turmeric

Steps:

  • In a large bowl, rinse rise several times until the water drains clear.
  • Fill bowl with water again and add a large pinch of salt. Allow rice to soak for about 20 minutes while you boil water. Reserve 3 tablespoons of boiling water for later use. *I've read/heard different soaking times, anywhere from no soaking to overnight.
  • Bring a large pot with 4 cups of water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered on medium-high heat for exactly 8 minutes (Set your timer.) Skim the foam off the top.
  • When rice is done, it should begin to puff up, be soft on the outside and hard on the inside. Drain rice and rinse under cold water to stop the cooking.
  • Using a mortar and pestle, grind a large pinch of saffron until it becomes powdery. Dissolve saffron in reserved 3 tablespoons hot water and stir with a spoon. Set aside.
  • Heat a medium size non-stick skillet on medium high heat and add oil, 3 Tb plain water, turmeric and saffron liquid. Gently swirl pan around so bottom is fully coated.
  • Add rice back into the pan, making sure the entire bottom is covered. Using the back of your large spoon, poke holes into the rice mound being careful not to go all the way down. Allow to cook on medium-high for 10 minutes, you should see steam coming out.
  • Cover pan lid with a kitchen towel and close pan. The towel will catch any moisture from the rice. Allow to cook for another 35 minutes. When it's done, you should hear a sizzle and crackling sound.
  • To serve: remove lid and place plate on top, carefully inverting the pan so the bottom of the rice is up. Or you can scoop the rice out and break the tahdig apart and scatter around the edges.

Nutrition Facts : Calories 288 kcal, Carbohydrate 49 g, Protein 4 g, Fat 7 g, Sodium 3 mg, ServingSize 1 serving

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From therecipes.info


PERSIAN CRISPY SAFFRON RICE RECIPE (TAHDEEG) - FOOD NEWS
Grind the saffron strands with a pinch of sugar in a pestle and mortar and then add 3 tablespoons of just boiled water. Steep for 5 minutes. Cut the tortilla or flatbread into a circular shape to fit the base of your saucepan. Then place the saucepan over a medium heat and add half the butter along with the sunflower oil and a pinch of salt.
From foodnewsnews.com


CRISPY SAFFRON RICE | PUNCHFORK
Crispy Saffron Rice, a vegetarian and gluten free recipe from Food Network. 1 hr 30 mins · 4 ingredients · Makes 6 servings · Recipe from Food Network Crispy Saffron Rice | Punchfork
From punchfork.com


SAFFRON RICE
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From pinterest.ca


CRISPY SAFFRON RICE RECIPE - MAGNOLIA
Directions. Steep the saffron: Gently crush the saffron threads over the hot water and let steep for 10 minutes. Melt the butter in a large skillet over medium heat. Add the olive oil and toast the rice until fragrant, about 5 minutes, stirring frequently. Add the red bell pepper, garlic, shallot, and crushed red pepper to the toasted rice and saute until ingredients are softened, about 4 minutes.
From magnolia.com


BOBBY FLAY CRUNCHY RICE RECIPES
Step 3. Place 1 cup cooked rice in a medium bowl with sour cream; stir to combine. Heat 2 …. From southernliving.com. 5/5 (1) Total Time 1 hr. Bring water and salt to a boil in a large stockpot over high heat. Meanwhile, place rice in a colander and rinse with cold water until water runs clear, about 1 minute.
From tfrecipes.com


CRISPY SAFFRON RICE
Nov 23, 2018 - Get Crispy Saffron Rice Recipe from Food Network. Nov 23, 2018 - Get Crispy Saffron Rice Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


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