APRICOT ALMOND PILAF
A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.
Provided by JOHNTHEBEAR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g
BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Categories Vegetables & Sides
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg
SAFFRON RICE PILAF
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.
Provided by Melissa Roberts
Categories Onion Side Fry Vegetarian Dried Fruit Almond Saffron Kosher Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soften saffron in hot water (2 tablespoons) in a small bowl.
- Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
- Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
- While rice stands, stir almonds and currants into bowl with onion.
- Fluff rice with a fork and serve with almond mixture spooned on top.
MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES
An easy, delicious recipe for rice pilaf with saffron and Moroccan spices. Offer it as a side, vegetarian entrée or as a bed for meat or poultry.
Provided by Christine Benlafquih
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- In a sauce pan, heat the stock almost to boiling and hold warm.
- Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
- While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.
- Enjoy.
Nutrition Facts : Calories 388 kcal, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 4 to 6 as a side, UnsaturatedFat 0 g
RICE AND NOODLE PILAF WITH TOASTED ALMONDS
Provided by Ruth Cousineau
Categories Pasta Rice Side Thanksgiving Vegetarian Quick & Easy Almond Winter Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.
BASMATI RICE PILAF WITH APRICOTS
Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
- Game Plan: Toast the nuts while the rice cooks.
SAFFRON ALMOND RICE
I simply love the flavors of North Africa and I think that you'll enjoy this as much as I do. I like to make this with pistachios in place of the almonds sometimes.
Provided by Annacia
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
- Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
- Simmer for 15 minutes on low heat.
- Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!
Nutrition Facts : Calories 576.1, Fat 16.2, SaturatedFat 1.6, Sodium 17.2, Carbohydrate 97.7, Fiber 8.9, Sugar 19.2, Protein 14.2
SAFFRON RICE PILAF WITH TOASTED ALMONDS
This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!
Provided by Jennigator3
Categories Long Grain Rice
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
- In the same saucepan on medium heat, melt butter.
- Add vermicelli noodles and brown for 1 minute.
- Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
- Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
- Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
- Remove lid and fluff with a fork.
Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve. Makes about 7 cups. Bon Appetit December 1992
Nutrition Facts : Calories 1373 calories, Fat 2.4826025 g, Carbohydrate 305.792675 g, Cholesterol 0 mg, Fiber 8.77918746298552 g, Protein 26.66129875 g, SaturatedFat 0.6767425 g, ServingSize 1 1 Serving (482g), Sodium 24.847375 mg, Sugar 297.013487537014 g, TransFat 0.379608625 g
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
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RICE PILAF WITH NUTS AND DRIED FRUIT - RECIPETIN EATS
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5/5 (28)Total Time 30 minsCategory Side DishCalories 311 per serving
- Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.
- Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.
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4.5/5 (2)Total Time 1 hrCategory SidesCalories 268 per serving
- Soak the rice in water, either placing it in a small-holed colander under running water or placing it in a pot full of water, stirring well and changing the water two or three times. This removes the surface starch and prevents it from sticking and clumping.
- In a wide nonstick pot, heat the oil over medium heat. Saute the onion and apricots for 4 to 5 minutes. Using a slotted spoon, transfer to a bowl.
- Add the rice, cinnamon, and cardamom to the oil remaining in the pot and cook, stirring, for 2 to 3 minutes. Add the boiling water and let the rice boil uncovered over medium-low heat for 20 minutes, or until almost cooked through.
- Drain the rice, reserving the cooking water, and return the rice to the pot. Turn up the heat to high and add the butter, yogurt, saffron, turmeric, paprika (if desired), and the onion and apricot mixture. Cook for 5 to 7 minutes, stirring to prevent scorching.
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- Soak the Basmati Rice in warm water for 20-30 minutes. After, soaking, drain the water and rinse the rice.
- Meanwhile, Heat Olive Oil in a Pan. As the Oil Shimmers, add the Dried Bay Leaves, dried Cumin, and Cinnamon Stick. As the oil gets flavored with these whole spices and gets aromatic, add the chopped onions and minced garlic. Saute for 1-2 minutes or just until the Onions start to caramelize.
- Now, add the Turmeric Powder and stir well. Also, add the drained and rinsed rice. Cook for 2-3 minutes over medium-high heat.
- Add water or broth. Also, add the chopped Fruits and Raisins. Also, add the saffron strands along with some warm milk. Season with Salt and Pepper as per taste. Cover cook for 15-20 minutes over medium-low heat or until the rice puffs up and soaks up all the moisture.
APRICOT ALMOND RICE PILAF RECIPE - GOOD HOUSEKEEPING
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Servings 8Total Time 35 minsEstimated Reading Time 1 minCalories 275 per serving
- Add garlic and 1/4 teaspoon salt; cook 2 to 4 minutes or until garlic is golden, stirring frequently.
GOLDEN BASMATI RICE WITH APRICOTS - FOOD & WINE MAGAZINE
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Servings 8Total Time 1 hr 30 mins
- Preheat the oven to 375°. In a small bowl, crumble the saffron over the warm water and let stand for 5 minutes.
- In a large skillet, melt 4 tablespoons of the butter. Add the onion and garlic and cook over moderate heat until softened, 7 minutes. Stir in the cinnamon, then add the rice and stir to coat. Add the stock, saffron and its soaking liquid and the salt and bring to a boil. Transfer the rice and liquid to a 9-by-13-inch glass baking dish. Cover with foil and bake for 45 minutes, or until the stock is absorbed and the rice is tender.
- In a large skillet, melt the remaining 3 tablespoons of butter. Add the scallions and cook over moderately high heat for 30 seconds. Add the almonds and apricots and cook until the apricots start to brown, about 2 minutes. Add the apple and cook, stirring, just until warmed, about 1 minute. Stir the mixture into the rice, season with pepper and serve hot.
BASMATI PILAF WITH DRIED FRUITS AND ALMONDS ... - RECIPES.NET
From recipes.net
Cuisine IndianCategory Rice & RisottoServings 4Total Time 42 mins
- Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.
- Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.
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