ORIGINAL SAFFRON RECIPES
SAFFRON RICE RECIPE | ALLRECIPES
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259.3 calories, CarbohydrateContent 26.8 g, CholesterolContent 40.7 mg, FatContent 15.6 g, FiberContent 0.5 g, ProteinContent 2.8 g, SaturatedFatContent 9.8 g, SodiumContent 113 mg, SugarContent 0.4 g
INDIAN SAFFRON RICE RECIPE | ALLRECIPES
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.
Provided by CookingForDummies
Categories Side Dish Rice Side Dish Recipes
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Nutrition Facts : Calories 154.2 calories, CarbohydrateContent 26.1 g, CholesterolContent 10.2 mg, FatContent 4.1 g, FiberContent 0.4 g, ProteinContent 2.5 g, SaturatedFatContent 2.5 g, SodiumContent 418.2 mg
SAFFRON RECIPES | ALLRECIPES
153. Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner. Read More.
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From allrecipes.com
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From rawspicebar.com
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AUTHENTIC SPANISH RICE RECIPE - MY FOOD AND FAMILY
Crumble saffron between your fingers. Or, use a mortar and pestle to grind the saffron into a powder. Or, you can instead soak the threads in 1/4 cup hot (not boiling) water for 10 to 15 min. Add both the liquid and threads into the recipe. Store any remaining toasted saffron in a cool, dry, dark place until ready to use as desired.
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BUY SAFFRON | BEST PURE AND 100% ORGANIC PERSIAN SAFFRON ...
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From 196flavors.com
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From seriouseats.com
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