Best Saffron Jewel Rice Recipes

Jeweled Saffron Rice Pilaf image

Provided by Food Network

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

Kosher salt
½ teaspoon saffron
3 cups basmati rice, rinsed well and drained
¾ cup dried cranberries
½ cup currants
3 tablespoons unsalted butter
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ cup roasted salted almonds, coarsely chopped
¼ cup shelled roasted salted pistachios, coarsely chopped

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.

Saffron Rice image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Number Of Ingredients 0

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.