SAFFRON RICE CAKES
Steps:
- For Rice:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and pepper and cook until tender, about 5 minutes. Add the rice and stir to completely coat all the rice with the oil. Stir in the chicken stock, saffron, salt, to taste and the peas. Cover and reduce the heat to low. Cook until the liquid has been absorbed and rice is tender, about 20 minutes. Remove from the heat and cool until slightly warm, about 30 minutes.
- For Rice cakes
- Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter. Put the cakes in a baking dish and layer between sheets of waxed paper.
- In a small bowl, beat together 2 eggs with 1/4 cup of water. Put the bread crumbs into a shallow dish. Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated. Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom. Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs.
- Heat the oil in large saute pan over medium-high heat. Fry the cakes in batches, 3 to 4 minutes per side or until golden brown. Place onto a baking sheet lined with paper towels to drain. Blot the tops of the cakes with paper towel to remove excess oil.
- Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade.
ALBALOO POLO
A classic Persian side dish of buttery, saffron-infused rice layered with sour-cherry preserves. Traditionally Iranian cooks cloth-wrap the lid to absorb steam and create a crisp layer on the bottom of the rice (called tahdig). In this recipe the rice steams just long enough to finish cooking and become fluffy without crisping.
Provided by Anna Kovel
Categories Rice Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Cook rice in a large pot of salted water as you would pasta, boiling until just cooked through with some bite in center, 7 to 9 minutes. Drain in a fine-mesh sieve, then rinse with cool water; drain again. In a small bowl, steep saffron in hot water until liquid is bright orange, 5 minutes.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add one-third of cooked rice, spreading it to edges of pan in an even layer. Scatter half of preserves on top of rice, then poke 4 holes through rice with the bottom of a wooden spoon. Cut 1 tablespoon butter into small pieces; place on holes. Spoon half of remaining rice on top, followed by remaining preserves; poke 4 more holes and dot each with remaining 1 tablespoon butter, cut into small pieces. Stir saffron mixture into remaining rice; add to pot as final layer. Wrap lid with a clean kitchen towel and cover pot. Reduce heat to low and cook until rice is tender, 25 to 30 minutes. Fluff with a fork and season with salt; serve.
IRANIAN RICE WITH POTATO CRUST AND SAFFRON
Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean, wash, and soak rice for 30 minutes.
- Cook in a pan with 4 cups water.
- Boil on high heat for 5 minutes.
- Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
- Mix saffron and warm water; set aside.
- Peel potatoes and cut into thick round slices.
- Pour saffron in a pan.
- Add 2 tbsps. melted butter and potatoes, and mix very well.
- Spread sliced potatoes in the bottom of the pan and spoon all rice over.
- Sprinkle with remaining butter.
- Cover pan with aluminum foil and leave on very low fire until done.
- Transfer rice to a platter so that sliced potatoes are on top of rice.
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