Best Saffron Rice Pilaf With Apricots And Almonds 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

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

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.

MOROCCAN RICE PILAF WITH SAFFRON



Moroccan Rice Pilaf With Saffron image

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm

Provided by Annacia

Categories     Long Grain Rice

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 cups long grain rice
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 -2 cinnamon stick
1/2 teaspoon salt (to taste)
1/2 teaspoon ginger
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
1/4 cup peas (fresh or frozen)
1 red bell pepper, finely chopped (or yellow bell pepper)
1 carrot, finely chopped
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
1/4 teaspoon saffron thread, crushed

Steps:

  • In a sauce pan, heat the stock almost to boiling.
  • Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
  • Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
  • Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
  • Adjust the seasoning if desired.
  • Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
  • Fluff the rice with a fork, and serve.

Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15

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.

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