Jeweled Saffron Rice Pilaf Recipes

SAFFRON JEWEL RICE

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.

JEWELED PERSIAN RICE PILAF

Steps:

• Peel and finely chop the onion.
• place a large saucepan over medium high heat, add the oil and then saute the onion for 3-4 minutes until soft and translucent.
• Add the rice and stir a minute, until the rice looks glassy.
• Add in the tomato paste, salt, black pepper, ground cardamom, turmeric, ground cumin, cinnamon, and broth,
• Cover the saucepan with a lid and bring to a simmer.
• Immediately turn the heat down to low and cook the rice for 15 minutes.
• Do not remove the lid, just remove the saucepan from the cooktop and leave it undisturbed, for 10 minutes.
• Whilst the rice is resting, soak the dried cranberries in the extra broth.
• Remove the lid to the saucepan and use a fork to fluff the rice.
• Add in the soaked cranberries and the pistachio nuts.
• Serve garnished with fresh parsley.

JEWELED SAFFRON RICE PILAF

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.

JEWELED RICE PILAF WITH CARROTS

Steps:

• Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool. Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer. Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges. MAKE AHEAD The rice can be refrigerated overnight and rewarmed before serving.