SAFFRON BASMATI RICE WITH CANDIED BARBERRIES
Provided by Nasim Alikhani
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Wash the rice with cool water in a large bowl. Strain it using a large colander and rinse it in cold water.
- Add 14 cups of water and the salt to a 7.5-quart nonstick pot over high heat and to bring to boil. Taste the water; it should be very salty (like pasta water). Add the washed rice and mix so it doesn't stick. Cook uncovered on medium heat until it is al dente, 8 to 10 minutes.
- Drain the rice in a large colander and rinse quickly with cold water. Shake the colander to remove the excess water.
- Pour 1/2 cup of the oil in the same pot and heat it until hot but not smoky. Add the turmeric and swirl. Put about 1/5 of the rice back in the pot and press gently until it forms a crust at the bottom. Pour the rest of the rice back in the pot without pressing so it is fluffy. Try to pour it in the center of the pot so as it settles down it creates a hilltop in the middle. Use the end of a wooden spoon to poke 6 to 8 holes into the rice to allow for steaming.
- Cover the pot and cook on medium-low heat until the rice starts steaming, 5 to 8 minutes. Open the lid, cover the pot with a clean kitchen towel to catch the moisture, then place the lid back on and cook on low heat for 45 to 50 minutes.
- Add the remaining 1/3 cup oil and the drained barberries to a small skillet and saute on medium heat, 3 to 5 minutes. Add the sugar and keep mixing for a few minutes until the sugar dissolves. Turn off the heat.
- Take 1 cup of cooked rice out of the pot and mix it with the saffron water; set it aside.
- Pour the butter all over the remaining rice still in the pot. Place a 12-inch or larger serving platter upside down on top of the pot, hold the pot handles and the platter on both sides and with one motion flip over the pot. All the rice should fall on the platter like a cake with the crispy side on top.
- Garnish with the barberries and the reserved saffron rice.
- Add the saffron to 1/4 cup of room temperature water in a water glass or coffee mug, mix well. Leave it aside for 2 hours.
CRUNCHY BAKED SAFFRON RICE WITH BARBERRIES (TACHIN)
If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never get golden and crisp.
Provided by Andy Baraghani
Categories Bon Appétit Side Rice Dried Fruit Saffron Yogurt Bake Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and add 2 large palmfuls of salt (about 1/2 cup). While you're waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
- Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6-8 minutes. Drain and rinse with cold water.
- Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
- Place rack in lower third of oven; preheat to 400°F. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, 1/2 cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
- Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
- Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65-80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.
SAFFRON BASMATI RICE
Provided by Sunny Anderson
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW)
This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it's time to serve it." Modified from a recipe found on http://mypersiankitchen.com
Provided by UmmBinat
Categories One Dish Meal
Time 2h10m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Wash rice several times until water runs clear.
- Soak rice with salt to taste for at least an hour.
- Bring a pot of water to a boil add salt to taste and add drained rice.
- Once boiling, cook 10 minutes.
- While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
- Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won't escape.
- Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
- Rinse with cold water to stop the cooking process.
- Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
- Rinse barberries after soaking.
- In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
- You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
- Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
- Sprinkle advieh and top with some barberry mixture.
- Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
- Create 3-4 holes in the rice with the bottom of your spoon.
- Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
- Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
- Cover tightly and cook 1 hour on low.
- Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
- Enjoy!
INDIAN SAFFRON RICE
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
Time 25m
Yield 6
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, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg
More about "saffron basmati rice with candied barberries recipes"
BASMATI RICE WITH SAFFRON - AHEAD OF THYME
From aheadofthyme.com
SAFFRON BASMATI RICE WITH CANDIED BARBERRIES | PUNCHFORK
From punchfork.com
4.1/5 (14)Category Main-DishCuisine PersianTotal Time 1 hr 30 mins
BASMATI RICE WITH DILL AND BARBERRIES RECIPE - EASY RECIPES
From recipegoulash.cc
NORINJ PILAU (RICE WITH CANDIED ORANGE PEEL, SAFFRON AND LAMB)
From cooking.nytimes.com
AROMATIC SAFFRON BASMATI RICE RECIPE - THEFOODXP
From thefoodxp.com
PERSIAN SAFFRON RICE WITH BARBERRIES RECIPE - THE WORLD RECIPE
From theworldrecipe.com
SAFFRON BASMATI RICE WITH CANDIED BARBERRIES RECIPES
From tfrecipes.com
DRIED BARBERRIES RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 48 SAFFRON BASMATI RICE RECIPE RECIPES
From tidak.churchrez.org
SAFFRON RICE RECIPE • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
PERSIAN SAFFRON CHICKEN WITH BARBERRY RICE - EVERY LITTLE CRUMB
From everylittlecrumb.com
SAFFRON RICE WITH BARBERRIES, PISTACHIO & HERBS RECIPE
From ottolenghi.co.uk
PERSIAN SAFFRON RICE WITH BARBERRIES RECIPES
From stevehacks.com
CRUNCHY BAKED SAFFRON RICE WITH BARBERRIES (TACHIN)
From andybaraghani.com
SAFFRON RICE WITH BARBERRIES, PISTACHIO & MIXED HERBS RECIPE | EAT …
From eatyourbooks.com
EASY SAFFRON AND BARBERRY RICE | THE LEMON APRON
From thelemonapron.com
NORANJ PILAU / RICE WITH CANDIED ORANGE PEEL, SAFFRON AND LAMB
From burlapandbarrel.com
BARBERRY SAFFRON RICE RECIPE
From rowhanisaffron.com
SAFFRON RICE WITH BARBERRIES, PISTACHIO & HERBS - MY LILIKOI KITCHEN
From mylilikoikitchen.com
You'll also love