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Saffron Rice

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Today’s Saffron Rice recipe is so delicious! This recipe was originally tweaked to be more approachable, but I tweaked it a little bit more to suit our taste. I can’t wait for you guys to try it!
 
Saffron Rice | That Skinny Chick Can Bake
 
Saffron Rice | That Skinny Chick Can Bake
Saffron Rice | That Skinny Chick Can Bake

 

 

 

 

Saffron Rice

 
Today’s French Fridays with Dorie assisgnment is Top Secret Chocolate Mousse, which I previously posted on a “free” Friday last November.  So instead I have a special treat for you:

I’m celebrating a virtual book launch party hosted by my friend, Faith, of An Edible Mosaic. Her new release, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, has over 100 recipes, mainly from the Levant region of the Middle East. A number of Faith’s blogger friends are recreating her Saffron Rice for this special occasion. Scroll to the bottom of this post to see how you can order Faith’s cookbook.

Faith fell in love with Middle Eastern cuisine after living in the area for six months after getting married. She learned tips and tricks from her mother-in-law, then streamlined the recipes to make them more approachable for today’s home cook. Please go check out her blog to read more about her successes in the kitchen and her cookbook release.


 

How to Make Saffron Rice

 
My only tweaks for this Saffron Rice were to replace the raisins with Craisins due to a personal preference and to use chicken broth instead of water, but the method and seasonings are perfection.  I loved the resulting golden hue of the rice grains due to the saffron.  Plus the dots of jewel toned reds from the Craisins made for a beautiful presentation. Even hubby said he enjoyed this saffron rice after he picked out the “funny stuff” as he calls any ingredients he can’t identify…I’ve totally lost control when it comes to him. I will now keep basmati rice on hand to make this saffron rice dish again and again. Faith, congratulations!!!
 
You may need these supplies to make this saffron rice recipe:
ROZ MLOW’WAN
 
Recipe courtesy of An Edible Mosaic:  Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
 
Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
 
1½ cups (325 g) basmati rice, rinsed
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, finely diced
4 tablespoons sultanas (golden raisins) (I used Crasins)
1¾ cups (425 ml) boiling water (I used chicken broth)
¾ teaspoon salt
½ teaspoon saffron threads (or ½ teaspoon turmeric)
 
1.    Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2.    Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
3.    Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
4.    Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
5.    Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
 
OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
 
VARIATION
Mixed White and Yellow Rice
 
Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
 
1½ cups (325 g) uncooked basmati rice, rinsed
2 tablespoons oil
1 onion, finely diced
1 bay leaf
2 whole cloves
2 pods cardamom, cracked open
2 whole peppercorns
¾ teaspoon salt
1¾ cups (425 ml) boiling water
1-2 pinches saffron threads or ½ teaspoon turmeric dissolved in 1 tablespoon hot water
 
1.    Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2.    Add the oil to a medium, thick-bottomed lidded saucepan, cover and place over moderately high heat. Once hot, add the onion and cook until softened, about 5 minutes, stirring occasionally.
3.    Add the rice, bay leaf, cloves, cardamom pods, peppercorns, and salt, and cook until fragrant, about 2 minutes, stirring frequently. Add the boiling water to the rice, turn heat up to high, and bring it to a rolling boil. Give it a stir, cover the pot, turn heat down to very low, and cook 10 minutes (don’t open the lid during this time).
4.    After the rice is cooked, let the pot sit with the lid on for 15 minutes, then fluff the rice with a fork. Transfer 1/3 of the rice to a separate bowl.
5.    Stir the saffron or turmeric-colored water into 1/3 of the rice (the rice will turn yellow). Mix together the yellow rice and white rice; serve.

I’m looking forward to  trying Faith’s Mixed White and Yellow Rice as well. This cookbook is available to order on both Amazon and Barnes and Noble. And make sure to check out Faith’s blog for some excellent give-aways and to learn more this latest project! Good luck, Faith! We’re all so thrilled for you!!!!


 

 

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