Saffronricewithcurriedapricotdressing Recipes

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

SAFFRON RICE

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.

SAFFRON RICE

Steps:

• Rinse the rice under cool water until the water runs clear. Bring 2 cups of water to a boil in a medium saucepan, and add the salt. Add the rice to the boiling water, and continue to boil, uncovered, for 6 minutes, stirring occasionally. Drain well, and return the rice to the pot. Add the butter and 3 tablespoons of water, cover tightly, and cook over low heat for 20 minutes. Turn off the heat and let the rice sit for 10 minutes.
• Meanwhile, pound the saffron threads to a powder using a mortar and pestle. Add 2 teaspoons hot water and stir to combine. Remove 1/3 cup of the rice from the pan and put it in a small bowl. Add the saffron water to the rice and stir until the rice is stained yellow. (Or if your mortar is large enough, add the rice directly to the saffron water in the mortar.) There shouldn't be any excess liquid. If there is, pour off the liquid. Return the rice to the pan, and stir gently to fluff and combine the white and golden grains of rice.
• notes
• Alternatively, add the pounded saffron to the pot along with the butter, rather than making a saffron-infused water. This way, the rice will be evenly yellow, as opposed to a mixture of white and golden grains of rice.
• Add 1/3 cup golden raisins or currants to the rice along with the butter, and stir in 1/3 cup chopped toasted almonds or toasted pine nuts just before serving.