Pomegranate Saffron Rice Food

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

CINNAMON INFUSED POMEGRANATE SAFFRON RICE RECIPE

Steps:

• Place rice in your pot or rice cooker pot, and rinse well until water runs clear.
• Add vegetable stock and the cup of water, then nestle the cinnamon stick into the rice.
• Cook rice until done (usually 15 minute simmer or whenever the rice cooker clicks off).
• Discard cinnamon stick and scoop rice into a large bowl.
• Add pomegranate seeds, saffron, and mint and toss gently to avoid damaging the rice grains. Sprinkle with salt and pepper if desired.

SAFFRON JEWEL RICE

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.

POMEGRANATE SAFFRON RICE

Steps:

• Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
• Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
• Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
• Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
• For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
• Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.

POMEGRANATE AND ALMOND RICE

Steps:

• In a large pot melt the butter, add the rice, and stir to coat the rice with the butter. Do not fry the rice.
• Add the water, stock cube and salt. Bring to the boil, reduce the heat to minimum, cover the pot and cook for 10 minutes, or until all of the water has been absorbed by the rice. Let the rice stand covered for 10 minutes.
• In the mean time remove the seeds from the pomegranate.
• Stir the almonds and pomegranate seeds into the rice and serve.

SAFFRON RICE

Steps:

• Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
• Add rice and fry for 2 - 3 minutes more.
• Stir in salt, chicken stock and saffron.
• Cover and bring to a boil.
• Reduce heat to low and cook for 10 minutes.
• Remove from heat.
• After 5 minutes, fluff with fork.

QUICK AND EASY SAFFRON RICE

Steps:

• Heat the oil in a heavy saucepan (that has a lid).
• Add the onion and garlic and cook until just soft.
• Add in the rice and cook for 3 minutes, stirring frequently.
• Add the broth, saffron, and parsley.
• Cover and reduce the heat to low.
• Cook for 15-18 minutes or until the liquid is absorbed.
• Fluff with a fork before serving.

SAFFRON RICE

Steps:

• Put 1/2 cup water in a 1 cup glass measuring cup and heat.
• Remove and add saffron, set aside.
• Put rice, onion and salt into a glass 1 1/2 quart casserole.
• Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
• Add dissolved saffron and water with melted butter to casserole. Stir.
• Place (uncovered) in a preheated 450°F oven.
• Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
• When rice is very dry, stir in remaining 1 1/2 cups of hot water.
• Cover, and bake for another 15 to 20 minutes.
• Uncover and bake another 5 minutes.
• Fluff with fork, garnish, and serve.