SAFFRON RICE WITH TAHDIG
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
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 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.
CRISPY SAFFRON RICE
Steps:
- Put the rice in a large bowl, then cover with enough water so that it comes up a couple inches above the rice. Soak for 30 minutes. Drain the rice, then rinse it well.
- Bring a large pot of water to a boil and add 2 tablespoons salt.
- Crush the saffron using a mortar and pestle, then add 3 tablespoons boiling water from the pot and allow to steep and break down.
- Add the rice to the boiling water and cook until it's soft on the outside but still has a bite on the inside, 4 to 5 minutes. Drain and rinse under cool water to stop the cooking.
- Heat a 12-inch nonstick skillet with a lid over medium-high heat and add the ghee and the saffron water; swirl it around so it coats the pan evenly. Add the rice and pack it down firmly with the back of a spatula, mounding it slightly higher in the center. Use the handle of the spatula to poke a few holes in the rice, stopping right before you get to the very bottom of the rice (this allows the steam to escape). Carefully cover the skillet with a clean dish towel and then the lid, folding the corners of the towel up around the lid so they don't touch the stove (if you're working with a gas range, you may want to fold the towel up around the lid before putting it on the skillet to be extra careful that your towel doesn't touch the flame). Cook on medium-high for 30 minutes, then reduce the heat to medium-low until the bottom is golden brown, about 7 minutes more. Carefully uncover the skillet, keeping the cover level so that any moisture collected under the towel doesn't spill out and burn you or fall back into the rice.
- Flip the rice out onto a plate so that the crispy bottom becomes the top. Serve!
TACHEEN (FROM THE BOOK ROSEWATER AND SODA BREAD BY MARSHA MEHRAN
I wanted to save this recipe because it sounds yummy and I have to return the book to the library. :)
Provided by Whitney Donohue
Categories One Dish Meal
Time 1h45m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to boil in a large pot. Add rice and cover. Lower heat and simmer for 15 minutes, or until rice is tender. Drain any remaining water and set aside.
- Heat olive oil in a large frying pan. Add chicken, onions, and half the saffron water. Saute for 15 minutes on medium heat, stirring occasionally. Add turmeric and spinach and saute for 5 minutes. Set aside.
- In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.
- Preheat oven to 350°F Grease a 9x13 inch casserole. Spoon in 1/3 of the rice, patting it down evenly. Add half the chicken/spinach mixture. Layer again with 1/3 of the rice. Add remaining chicken. Add remaining rice.
- Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.
- Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!
Nutrition Facts : Calories 985.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 294, Sodium 786.5, Carbohydrate 113.5, Fiber 6, Sugar 37.9, Protein 52.5
SAFFRON WILD RICE
Fragrant saffron and nutty-flavoured black wild rice make this rice dish ideal for a dinner party
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 256 calories, Fat 1 grams fat, Carbohydrate 58 grams carbohydrates, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SAFFRON RICE OR TACHEEN
Make and share this Saffron Rice Or Tacheen recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse rice several times.
- Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
- Bring to a boil, then simmer with the pan covered about 15 to 20 minutes or until the rice is firm, but not mushy.
- Pour out any remaining water (if any) and set aside.
- Beat the eggs, yogurt, saffron water, and oil together.
- It should look like a creamy yellow sauce.
- Add rice and stir until all rice is coated with sauce.
- Turn into a 2 quart greased pyrex bowl or a 9 x 9 glass baking dish.
- Bake at 400 degrees for 40 minutes.
- Let cool about 10 minutes.
- Loosen sides and invert onto serving dish.
- The outside will be a nice brown.
- Garnish with green and red grapes or lettuce or anything else you might wish.
More about "saffron rice or tacheen food"
PERSIAN SAFFRON RICE (TACHIN) | RECIPETIN EATS
From recipetineats.com
5/5 (23)Total Time 1 hr 20 minsCategory SideCalories 360 per serving
- Bring water to the boil in a large pot. Add salt and rice. Bring back up to the boil then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.
- Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up (see video!).
BEST TAHCHIN RECIPE - HOW TO MAKE CRISPY SAFFRON RICE …
From food52.com
Reviews 20Servings 4-6Cuisine AmericanCategory Dinner
TAH CHIN RECIPE (PERSIAN LAYERED RICE AND CHICKEN DISH)
From whats4eats.com
Estimated Reading Time 3 mins
EGGPLANT AND MUSHROOM BAKED SAFFRON RICE (TAHCHEEN)
From azcookbook.com
EASY PERSIAN RICE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
GITI JOON’S FAMOUS TACHEEN RECIPE - BEATSEATS
From beatseats.com
SAFFRON RICE (STOVE TOP, RICE COOKER)
From sweetpeasandsaffron.com
CRUNCHY BAKED SAFFRON RICE (TACHIN) RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (59)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
HERE IS RECIPE FOR DELICIOUS IRANIAN FOOD, ‘TAHCHEEN-E MORGH’
From iranpress.com
RECIPESOURCE: SAFFRON RICE OR TACHEEN
From recipesource.com
HOW TO MAKE TACHIN (PERSIAN SAFFRON RICE) | RAWSPICEBAR SPICES
From rawspicebar.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
TAHCHIN MORGH ته چین مرغ
From persianmama.com
BEST SAFFRON RICE (FLUFFY AND FLAVORFUL) - FIFTEEN SPATULAS
From fifteenspatulas.com
BAKED SAFFRON YOGURT RICE WITH CHICKEN (TAHCHEEN-E …
From saveur.com
SAFFRON RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
COOK THIS: TAHCHEEN-E MORGH – BAKED SAFFRON YOGURT RICE …
From nationalpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love