Zaffrani Chaval Rice With Saffron And Nuts Recipes

BASMATI RICE WITH SAFFRON (ZAFFRANI PULAO)

Basmati Rice with Saffron (Zaffrani Pulao) image

Basmati, the royal rice, finds an ideal partner in saffron, the world's most expensive spice.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h51m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup uncooked basmati or regular long-grain rice
2 tablespoons vegetable oil
1/4 cup raw whole cashews
1/4 cup golden raisins
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
5 cardamom pods
6 whole cloves
2 bay leaves
2 three-inch cinnamon sticks
2 medium red onions, cut in half and thinly sliced
1 1/2 cups cold water
1/2 teaspoon saffron threads
1 teaspoon salt

Steps:

Place rice in medium bowl; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; set aside.
Heat oil in 2-quart saucepan over medium-high heat. Add cashews; stir-fry 10 to 20 seconds or until cashews are golden brown. Remove with slotted spoon; drain on paper towels.
Add raisins to hot oil; stir-fry 20 to 30 seconds or until raisins plump up. Remove with slotted spoon; add to cashews to drain.
Add cumin seed, peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks to hot oil; sizzle 15 to 30 seconds. Mix in onions; stir-fry 3 to 4 minutes or until onions are golden brown.
Add rice; gently stir-fry 1 minute, taking care not to break tender rice grains. Stir in 1 1/2 cups cold water, the saffron and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally, until almost all the water has evaporated.
Reduce heat to low. Cover and cook 5 minutes; remove from heat. Let rice stand covered 10 to 15 minutes.
Fluff rice with fork or spoon to release steam. Serve sprinkled with roasted cashews and raisins. Serve with peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks left in to continue to flavor the rice, but do not eat them.

Nutrition Facts : Calories 215, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

ZAFFRANI CHAVAL (RICE WITH SAFFRON AND NUTS)

ZAFFRANI CHAVAL (RICE WITH SAFFRON AND NUTS) image

Categories Side Sauté Vegetarian Vegan

Yield 4-6 people

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 teaspoon black cumin seeds
2 cups basmati rice
4 cups chicken broth or water
1 1/2 teaspoons salt
Pinch saffron
2 tablespoons warm water
1/3 cup pine nuts or cashew nuts

Steps:

1. Heat the oil in a 6-quart saucepan. When hot, add black cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first) and stir for 10 seconds. 2. Add rice. Stir and sautÃÂ© for 3 to 4 minutes. The rice will start to change color and become opaque. Add broth or water and salt. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Turn off heat and fluff rice with a fork. 3. Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of rice. Sprinkle nuts on top. Wait for 5 minutes and then mix. Rice will have white- and saffron-colored grains mixed together, which looks very pretty.

MINTED SAFFRON RICE WITH CURRANTS AND PINE NUTS

Minted Saffron Rice with Currants and Pine Nuts image

Categories Rice Side Vegetarian Quick & Easy Currant Mint Pine Nut Saffron Vegan Simmer Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 teaspoon cuminseed
1 cinnamon stick
1 bay leaf
1 cup finely chopped onion
2 cups long-grain rice
2 1/4 cups water
1/3 cup currants
1/4 teaspoon crumbled saffron threads
1 1/2 teaspoons salt
1/2 cup pine nuts, toasted lightly
1/4 cup finely chopped fresh mint leaves

Steps:

In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook cuminseed, cinnamon stick, and bay leaf, stirring, until mixture is fragrant and cuminseed is several shades darker (be careful not to burn it).
Add onion and cook, stirring, until softened. Add rice and cook, stirring, 1 minute. Add water, currants, saffron, and salt and bring to a boil, covered. Reduce heat to very low and simmer rice, covered, 20 minutes, or until liquid is absorbed.
Let rice stand 5 minutes. Discard cinnamon stick and bay leaf and stir in pine nuts and mint.

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