Saffron Almond Rice Pilaf Recipes

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SAFFRON RICE PILAF WITH TOASTED ALMONDS



Saffron Rice Pilaf With Toasted Almonds image

This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!

Provided by Jennigator3

Categories     Long Grain Rice

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup white rice
1/3 cup vermicelli, broken into 1/2 inch pieces
2 cups chicken broth
1 tablespoon butter or 1 tablespoon margarine
1 pinch saffron
2 tablespoons slivered almonds
1 teaspoon seasoning salt

Steps:

  • In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
  • In the same saucepan on medium heat, melt butter.
  • Add vermicelli noodles and brown for 1 minute.
  • Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
  • Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
  • Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
  • Remove lid and fluff with a fork.

Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6

SAFFRON ALMOND RICE PILAF



Saffron Almond Rice Pilaf image

An easy rice pilaf recipe with saffron and toasted almonds that makes a delicious side dish to beef, chicken and pork.

Provided by Shelby Law Ruttan

Categories     Side Dish

Time 30m

Number Of Ingredients 11

2 cups vegetable broth
1 pinch saffron threads
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 cup basmati rice
¼ cup chopped onion
½ red bell pepper (, diced)
½ cup sliced black olives
⅓ cup slivered almonds (, toasted)
1 tablespoon chopped parsley

Steps:

  • In a large saucepan over medium high heat, bring the vegetable broth to a boil. Turn off the heat and add the saffron, salt and pepper; set aside.
  • Heat the butter in a large saucepan over medium high heat until melted and bubbly. Add the onion and cook for 3 minutes, until onion begins to soften.
  • Add the basmati rice to the onions and stir over medium high heat for 2 minutes, until the rice begins to brown.
  • Add the broth mixture to the rice, bring to a boil then turn heat down to simmer, cover the pot and simmer for 10 minutes, until the rice has absorbed water and is no longer crunchy.

Nutrition Facts : Calories 414 kcal, Carbohydrate 57 g, Protein 8 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1371 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

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 RICE PILAF



Saffron Rice Pilaf image

I found this recipe in Singapore's Aircrew Alliance magazine. Sounds really yummy. It's really very easy using a rice cooker.

Provided by WaterMelon

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

250 g basmati rice or 250 g long grain rice
20 g unsalted butter
1 small onion, chopped
1/4 cup raisins
1 cinnamon stick
3 whole cloves
3 star anise
1/4 teaspoon ground cardamom
1 large tomatoes, chopped
3 -5 saffron strands
1 dash of warm milk
chicken stock or vegetable stock
salt

Steps:

  • Rinse and drain the rice.
  • Melt butter in skillet over low heat.
  • Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
  • Add rice and mix well.
  • Transfer mixture into a rice cooker.
  • Add in raisins and tomatoes.
  • Add enough stock to come up to about half inch above the rice.
  • Add salt to taste.
  • Cook rice thoroughly.
  • Add saffron to heated milk.
  • Drizzle the mixture over cooked rice.
  • Stir and let sit a few minutes for the rice to absorb the flavor and color.
  • Serve hot with curry.

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.

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 RICE PILAF



Saffron Rice Pilaf image

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

Provided by Melissa Roberts

Categories     Onion     Side     Fry     Vegetarian     Dried Fruit     Almond     Saffron     Kosher     Vegan     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

3/4 teaspoon crumbled saffron threads
2 tablespoons boiling-hot water
1/3 cup olive oil
1 cup slivered almonds (4 ounces)
1 very large onion, chopped (3 to 4 cups)
3 cups white basmati rice (19 ounces)
4 1/2 cups water
1 cup dried currants (4 ounces)

Steps:

  • Soften saffron in hot water (2 tablespoons) in a small bowl.
  • Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
  • Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
  • While rice stands, stir almonds and currants into bowl with onion.
  • Fluff rice with a fork and serve with almond mixture spooned on top.

APRICOT ALMOND PILAF



Apricot Almond Pilaf image

A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.

Provided by JOHNTHEBEAR

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 cup basmati rice
1 teaspoon salt
1 ⅞ cups water
¼ teaspoon saffron threads, crushed
1 tablespoon rose water
¼ cup dried apricots, diced
¼ cup slivered almonds

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
  • Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g

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