Saffron Basmati 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.

SAFFRON STEAMED BASMATI RICE (PERSIAN POLOW)

Steps:

• Dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
• Wash the basmati rice twice and soak in salted warm water for 2-3 hours.
• Drain the water.
• Pour enough water into a large pan until pan is half-full. Bring to the boil.
• Add the drained rice and 1 tablespoon salt. Continue boiling until rice is slightly softened, about 10 minutes.
• Drain rice and wash it slightly with warm water.
• Pour 3 tablespoons of grapeseed oil into the pan and add the rice.
• Mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
• Cover pan and cook over medium heat for about 10 minutes. A golden crust (tadiq) will form on the bottom.
• Sprinkle the remaining saffron water and oil mixture over the rice.
• Reduce heat to low and cover the top of the pan with two layers of paper towels ( I used a double layer of muslin cloth).
• Cover pan firmly with the cover and cook 45 minutes WITHOUT removing lid.
• Remove pot from heat and let rest 5 minutes.
• Turn the rice out on a large serving platter with the golden crust on top.

SAFFRON BASMATI RICE

Steps:

• Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes.
• Remove from heat; cover and let stand 5 minutes. Discard cloves.

SAFFRON RICE WITH TAHDIG

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.

SAFFRON BASMATI RICE

Steps:

• Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

BASMATI RICE WITH CINNAMON SAFFRON

Steps:

• Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a toothpick or the handle of a small spoon and set aside for 3 hours.
• Put the rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously, and leave to soak for 30 minutes. Drain.
• Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain looks translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.

SAFFRON-PEA BASMATI RICE SALAD

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.

SAFFRON STEAMED PLAIN BASMATI RICE

Steps:

• 1. Pick over the rice carefully to remove its many small solid particles of grit.
• 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean.
• 3. In a large nonstick pot, bring 8 cups of water and 2 tablespoons salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is done.
• 4. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water.
• 5. In a bowl, whisk together 1/2 cup oil, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water. Spread this mixture over the bottom of the rice pot. This will form the golden crust, or tah dig.
• 6. One spatulaful at a time, gently mound the remaining rice onto the tah dig layer. Shape it into a pyramid to leave room for the rice's expansion.
• 7. Cover the pot and cook the rice for 10 minutes over medium heat.
• 8. Mix 1 cup cold water with 4 tablespoons oil and pour over rice. Sprinkle on the remaining saffron water. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer.
• 9. Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust.
• 10. There are two ways to serve the rice. The first is to hold the serving platter tightly over the uncovered pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. The second serving style is to spoon the rice into a pyramid on the serving platter, taking care not to disturb the bottom crust as you do so. After the pyramid is shaped, detach the crust with a wooden spatula and arrange it in pieces around the pyramid or serve it on a small side platter.
• NOTE: You can use any kind of pot to make this rice, but nonstick pots make unmolding the rice much easier.
• NOTE: If using American long-grain rice, wash the rice once only.
• NOTE: To reheat leftover rice, place it in a saucepan with 1/2 cup water and place over low heat for 15 to 20 minutes.
• Rice Cooker Method
• Preparation time: 10 minutes Cooking time: 1 1/4 hours
• 3 cups long-grain white basmati rice 4 cups cold water 1 tablespoon salt 4 tablespoons vegetable oil, butter, or ghee 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
• 1. Pick over and wash the rice as per the master recipe above.
• 2. In the rice cooker, combine the rice, water, salt, and oil. Gently stir with a wooden spoon until the salt has dissolved. Start the rice cooker.
• 3. After 1 1/4 hours, pour saffron water over the rice. Unplug the rice cooker.
• 4. Keep the cooker covered and allow it to cool for 10 minutes.
• 5. Remove the lid, hold the serving platter tightly over the pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. NUSH-E JAN!
• NOTE: If using American long-grain rice, wash the rice once only and use only 3 cups of water in Step 2.
• Variation:Saffron Steamed Brown Basmati RiceFor 3 cups of brown basmati rice, use 6 3/4 cups water in Step 2. The amounts of salt, oil, and saffron water remain the same.
• Najmieh Batmanglij shares her tips with Epicurious:
• •Batmanglij highly recommends using a rice cooker for this recipe - it's easier, and the nonstick, evenly heating surface ensures a good crust. She favors the National Deluxe brand - if you're using a different brand, check the instructions, as you may need to change the measurements and cooking times. •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij prefers Persian full-fat drained yogurt, which is thicker than the American variety. American nonfat yogurt can be substituted for a less rich flavor. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads."

SAFFRON WILD RICE

Steps:

• Tip the rice into a microwave-proof bowl. Sprinkle over the saffron and pour over the hot stock. Cover with cling film, then pierce it a couple of times. Microwave for 6 mins on High, then 6-8 mins on Medium until the rice is tender.

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.

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

SAFFRON RICE

Steps:

• Soak saffron in 1/2 cup boiling water for 20-30 minutes.
• Meanwhile, saute onions in the ghee until tender; set aside.
• Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
• Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.
• Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.
• If any liquid remains, drain it.
• Stir peas into mixture, if desired, as a garnish; serve.

SAFFRON RICE

Steps:

• Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
• Soak for 10 minutes.
• Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
• Add the cinnamon and cloves and stir well.
• Add the onions, garlic and saute for about 2 minutes.
• Add the rice and stir for about 5 minutes.
• Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
• Bring to a boil over high heat.
• Add the saffron and its soaking water.
• Stir gently.
• Cover, reduce heat, and cook for 25 minutes.
• Fluff, remove cloves and cinnamon sticks and serve hot.