Best 20 Saffron Rice Recipes

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Saffron rice is a delectable and aromatic dish, often associated with special occasions and celebrations. Its vibrant yellow color and distinct flavor, derived from the precious saffron spice, make it a culinary delight that has been enjoyed for centuries. Saffron, known as the "king of spices," not only imparts an exquisite taste but also possesses medicinal properties. This article aims to guide you in crafting the perfect saffron rice, a dish that will impress family and friends alike. We will delve into the selection of high-quality ingredients, the art of properly soaking and blooming the saffron, and the techniques for cooking fluffy and flavorful rice. Prepare to embark on a culinary journey as we unveil the secrets of creating the most exquisite saffron rice that will tantalize your taste buds and leave you yearning for more.

Let's cook with our recipes!

SAFFRON RICE



Saffron Rice image

A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

2 pinches of saffron, crumbled
1/4 cup boiling water
1 cup basmati rice
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
  • Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS



Saffron Rice Pilaf with Apricots and Almonds image

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

1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups chicken stock of canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted

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.

SAFFRON ALMOND RICE PILAF



Saffron Almond Rice Pilaf image

Categories     Rice     Side     Quick & Easy     Almond     Saffron     Fall     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 cup chicken broth
1 cup water
Pinch of saffron threads
1/2 cup chopped onion
2 tablespoons unsalted butter
1 cup long-grain rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sliced almonds, toasted

Steps:

  • Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
  • Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
  • Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.

SAFFRON YELLOW RICE MIX



Saffron Yellow Rice Mix image

My family loves Mahatma's Saffron Yellow rice, but I don't love the sodium content! This is close enough that my family doesn't know the difference, but I do... oh well, I shall perfect it in time.

Provided by TattooedMamaof2

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup rice
1 teaspoon onion powder
1/4 teaspoon garlic powder
3 saffron strands, ground
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon sugar

Steps:

  • Combine everything and store in an airtight container.
  • TO PREPARE:.
  • In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently.
  • Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)



Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) image

Categories     Chicken     Olive     Pepper     Poultry     Rice     Vegetable     Sauté     Saffron     Pea     Bell Pepper     White Wine     Winter     Party     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
  • Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
  • Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

SAFFRON STEAMED PLAIN BASMATI RICE



Saffron Steamed Plain Basmati Rice image

Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here.

Provided by Najmieh Batmanglij

Categories     Herb     Rice     Side     Quick & Easy     Saffron     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Servings: 6

Number Of Ingredients 6

3 cups long-grain white basmati rice
8 cups cold water
2 tablespoons salt
3/4 cup vegetable oil, butter, or ghee
2 tablespoons plain yogurt
1/2 teaspoon ground saffron threads, dissolved in 4 tablespoons hot water

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 RICE PILAF



Saffron Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1/2 cup broken thin spaghetti
1 3/4 cups chicken stock
1 cup long-grain rice
1/4 cup chopped golden raisins
1 Fresno chile pepper, halved
1 large bay leaf
1 cinnamon stick
Generous pinch saffron
Salt

Steps:

  • Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

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.

LEMON-SCENTED SAFFRON RICE



Lemon-Scented Saffron Rice image

Categories     Citrus     Rice     Side     Spring     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

3 tablespoons unsalted butter
3 large shallots, thinly sliced
Pinch (generous) of saffron threads
1 1/2 cups Arborio or other short-grain rice
3 cups chicken stock or canned low-salt broth
3 tablespoons fresh lemon juice
2 tablespoons chopped lemon peel
1 large bunch chives, chopped (about 1/2 cup)
Salt and freshly cracked white pepper

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM



Rice Cooker Chicken Biriyani with Saffron Cream image

Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."

Provided by Julia Moskin

Categories     dinner, grains and rice, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

1 pound boneless, skinless chicken thighs
1 cup plain yogurt, preferably whole milk
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon mild chile powder
1/2 teaspoon cumin powder
1 onion cut into chunks
1 2-inch chunk fresh ginger, peeled
3 garlic cloves, peeled
1 fresh green chile pepper such as jalapeño or Serrano, stemmed
3 tablespoons canola oil or ghee (clarified butter)
1 1/2 cups basmati rice, rinsed
6 cloves
6 cardamom pods
1 cinnamon stick
3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
1 teaspoon salt
Pinch saffron threads mixed with 2 tablespoons heavy cream
3 tablespoons chopped cilantro, more for garnish
3 tablespoons chopped mint
1 lime
Oil for frying
1 onion, thinly sliced
Big handful cashews
Big handful raisins

Steps:

  • Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
  • In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
  • In a rice cooker, heat oil in cooking bowl on ''cook.'' When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
  • Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
  • Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
  • When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
  • If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
  • Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.

SAFFRON BASMATI RICE



Saffron Basmati Rice image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups basmati rice
1 tablespoon olive oil
1 clove garlic, smashed
3 to 4 threads saffron
Pinch of cayenne pepper
3 to 3 1/2 cups chicken stock
1/4 cup almond slivers, toasted
1 teaspoon lemon zest
Salt and freshly ground black pepper

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.

SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS



Saffron Rice Pilaf With Red Peppers & Toasted Almonds image

I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378.

Provided by Battle in Seattle

Categories     Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/2 cups low sodium chicken broth (can substitute water, but won't be quite as good)
1/8 teaspoon saffron (about 20 threads or a "pinch")
1 tablespoon extra virgin olive oil
1 medium yellow onion, small diced (1 1/4 cups)
1 red bell pepper, cored, seeded, and small diced (about one cup)
1 1/2 cups long-grain white rice (I use Basmatti)
1 teaspoon kosher salt, more if needed
1/8 teaspoon cayenne pepper (to taste)
1/4 cup chopped fresh parsley, divided
1 large garlic clove, minced
1/4 cup slivered almonds, toasted
1 tablespoon fresh oregano, chopped (can use half as much dry)

Steps:

  • On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
  • Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
  • Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
  • Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
  • Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
  • P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.

CHICKEN WITH SAFFRON RICE



Chicken With Saffron Rice image

Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.

Provided by Bonnie G 2

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

Steps:

  • Preheat oven to 350.
  • Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
  • Brown chicken in batches, 7-8 minutes per batch.
  • Transfer to plate. Discard fat; wipe out pot.
  • In same pot over medium heat, warm 1 tablespoon oil.
  • Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
  • Add garlic; cook 30 seconds.
  • Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
  • Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
  • Let stand 10 minutes.
  • Sprinkle with parsley.

SAFFRON JEWEL RICE



Saffron Jewel Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1/2 teaspoon lightly crumbled saffron threads
1/3 cup sugar
Kosher salt
2 wide strips orange zest, thinly sliced
1 carrot, shredded
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cinnamon stick
3 green cardamom pods
Small pinch of ground allspice
Small pinch of ground cumin
2 cups basmati rice, rinsed well
1/3 cup pistachios
1/3 cup blanched almonds, roughly chopped
1/3 cup dried cranberries
1/4 cup dried apricots, finely chopped
2 tablespoons chopped fresh parsley

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.

SAFFRON RICE SALAD



Saffron Rice Salad image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons olive oil, plus more for dressing
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups long grain white rice
4 cups water
1 large pinch saffron threads
Salt and freshly ground pepper
8 spears asparagus, grilled and cut into 1/2-inch pieces
1 red pepper, fire roasted and diced
1 yellow pepper, fire roasted and diced
3/4 cup salt cured olives, pitted and chopped
1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves
Extra-virgin olive oil, for drizzling
2 tablespoons aged Sherry vinegar

Steps:

  • Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
  • Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
  • Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE



Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice image

A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid!

Provided by French Tart

Categories     Curries

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb white basmati rice
2 tablespoons oil
2 onions, peeled and diced
4 garlic cloves, peeled and crushed
1 inch fresh gingerroot, peeled and finely diced
2 teaspoons cumin seeds
1 1/2 lbs boneless chicken or 1 1/2 lbs boneless chicken breasts, cubed
1 teaspoon saffron strand
1/2 pint boiling water
6 cardamom pods, bruised
4 tablespoons chopped of fresh mint
2 teaspoons garam masala
1 cinnamon stick
8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
2 ounces sultanas
salt
pepper
2 ounces blanched almonds, toasted

Steps:

  • Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
  • Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
  • Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
  • Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
  • Transfer all the contents to a bowl and rinse out the pan.
  • Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
  • Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
  • Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
  • Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.

Nutrition Facts : Calories 680.9, Fat 29.5, SaturatedFat 6.4, Cholesterol 85.1, Sodium 95.2, Carbohydrate 74.1, Fiber 5.5, Sugar 9.3, Protein 30.7

SAFFRON RICE



Saffron Rice image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons butter
1 clove garlic, finely minced
1/4 cup finely chopped onion
1 teaspoon stem saffron
1 bay leaf
1 1/4 cups rice
2 1/4 cups chicken broth
Salt to taste if desired

Steps:

  • Preheat the oven to 400 degrees.
  • Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
  • Add the chicken broth and salt. Bring to a good boil.
  • Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams

JEWELED SAFFRON RICE PILAF



Jeweled Saffron Rice Pilaf image

Saffron will tint basmati rice a gorgeous color while perfuming it with its scent. The rice will be mixed with toasted nuts, dried cranberries, and fresh herbs for a blend of Mediterranean flavors.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

Kosher salt
½ teaspoon saffron
3 cups basmati rice, rinsed well and drained
¾ cup dried cranberries
½ cup currants
3 tablespoons unsalted butter
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ cup roasted salted almonds, coarsely chopped
¼ cup shelled roasted salted pistachios, coarsely chopped

Steps:

  • Bring a large nonstick saucepot of water to a boil and generously salt. Transfer ½ cup boiling water to a bowl and stir in the saffron; reserve. Add the rice to a boiling water and cook, stirring occasionally, for 5 minutes. Drain well. Melt the butter in the same pot over medium-low heat and stir in the coriander and cumin. Reduce the heat to low and spread one-third of the rice evenly across the bottom. Sprinkle with one-third of the saffron mixture and half of the cranberries and currants. Spoon half of the remaining rice over the dried fruit and sprinkle with half of the remaining saffron mixture and the remaining dried fruit. Top with the remaining rice and saffron mixture. Poke 5 holes in the rice with the handle of a wooden spoon. Wrap a clean kitchen towel around the pot lid, cover the rice, and steam for 35 minutes. Remove from the heat and let stand for 10 minutes. Spoon the rice, including its crunchy golden bottom layer, onto a serving platter and top with the almonds and pistachios.

BRAISED CHICKEN AND RICE WITH ORANGE, SAFFRON, ALMOND, AND PISTACHIO SYRUP



Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup image

Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount of rhubarb. This may sound strange, but the rhubarb is sweetened by the leeks and it really does work.

Provided by Tamasin Day-Lewis

Categories     Chicken     Citrus     Fruit     Nut     Poultry     Dinner     Casserole/Gratin     Orange     Tree Nut     Almond     Pistachio     Spice     Saffron     Potluck     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

1 1/2 cups brown basmati rice
1/4 cup olive oil
2 medium onions, peeled and minced
coarse salt and black pepper
4 large chicken thighs, chopped in half, or 8 smaller ones
about 4 cups water
1 large organic orange
1 tablespoon unrefined granulated sugar
1/2 cup slivered blanched almonds
1/2 cup shelled, chopped pistachio nuts
large pinch of saffron threads
2 to 3 teaspoons rose water
7 or 8 cardamom pods, lightly crushed, seeds extracted
a handful of blanched, skinned baby fava beans (optional)
a handful of blanched peas (optional)

Steps:

  • Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
  • Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
  • Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
  • Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
  • Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
  • Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
  • Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.

SAFFRON RICE WITH CHORIZO



Saffron Rice with Chorizo image

Categories     Rice     Side     Quick & Easy     Sausage     Saffron     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1/4 cup olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 large garlic cloves, minced
2 cups long-grain rice
1/4 pound smoked, fully cooked Spanish chorizo or pepperoni, cut diagonally into 1/4-inch-thick slices
4 cups canned chicken broth
1/4 teaspoon (scant) saffron threads
Salt and pepper
1/4 cup minced fresh parsley

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.

Tips:

  • Use high-quality saffron. The better the quality of saffron, the more flavorful your rice will be. Look for saffron that is a deep red color and has a strong aroma.
  • Toast the saffron before using it. Toasting the saffron will help to release its flavor and aroma. You can toast the saffron in a dry skillet over medium heat for a few minutes, or you can wrap it in foil and bake it in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes.
  • Use a good quality basmati rice. Basmati rice is a long-grain rice that is known for its delicate flavor and aroma. It is also a good choice for saffron rice because it cooks evenly and doesn't get sticky.
  • Rinse the rice before cooking it. Rinsing the rice will help to remove any impurities and starch, which will make the rice less sticky.
  • Use a heavy-bottomed pot or saucepan. A heavy-bottomed pot or saucepan will help to distribute the heat evenly and prevent the rice from burning.
  • Cook the rice over low heat. Cooking the rice over low heat will help to prevent it from burning and will also allow the flavors to develop more fully.
  • Fluff the rice with a fork before serving. Fluffing the rice with a fork will help to separate the grains and make it more light and fluffy.

Conclusion:

Saffron rice is a delicious and versatile dish that can be enjoyed on its own or as a side dish. It is a popular dish in many cultures and can be made with a variety of different ingredients. Whether you are looking for a simple and elegant dish or a more complex and flavorful one, there is a saffron rice recipe out there that is sure to please your taste buds.

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