Best Saffron Steamed Plain Basmati Rice Recipes

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SAFFRON BASMATI RICE



Saffron Basmati Rice image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups basmati rice
1 tablespoon olive oil
1 clove garlic, smashed
3 to 4 threads saffron
Pinch of cayenne pepper
3 to 3 1/2 cups chicken stock
1/4 cup almond slivers, toasted
1 teaspoon lemon zest
Salt and freshly ground black pepper

Steps:

  • Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

SAFFRON RICE WITH TAHDIG



Saffron Rice with Tahdig image

Aromatic basmati rice is spiced with saffron and cooked to form a crispy crust on the bottom in this Persian cuisine staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 5

2 cups basmati rice
4 tablespoons kosher salt
1/4 teaspoon crushed saffron threads
3 tablespoons ghee or high-heat oil
2 tablespoons unsalted butter, melted

Steps:

  • Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Let soak 1 hour.
  • Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve.
  • Stir the saffron and 3 tablespoons hot water together in a small cup.
  • Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. Gently spoon the remaining rice over the top, forming a small mound in the center. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid).
  • Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. Serve immediately.

SAFFRON STEAMED BASMATI RICE (PERSIAN POLOW)



Saffron Steamed Basmati Rice (Persian Polow) image

Make and share this Saffron Steamed Basmati Rice (Persian Polow) recipe from Food.com.

Provided by COOKGIRl

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 1/2 cups long grain basmati rice
4 tablespoons grapeseed oil, divided
2 tablespoons salt, divided
1/2 teaspoon saffron thread

Steps:

  • Dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
  • Wash the basmati rice twice and soak in salted warm water for 2-3 hours.
  • Drain the water.
  • Pour enough water into a large pan until pan is half-full. Bring to the boil.
  • Add the drained rice and 1 tablespoon salt. Continue boiling until rice is slightly softened, about 10 minutes.
  • Drain rice and wash it slightly with warm water.
  • Pour 3 tablespoons of grapeseed oil into the pan and add the rice.
  • Mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
  • Cover pan and cook over medium heat for about 10 minutes. A golden crust (tadiq) will form on the bottom.
  • Sprinkle the remaining saffron water and oil mixture over the rice.
  • Reduce heat to low and cover the top of the pan with two layers of paper towels ( I used a double layer of muslin cloth).
  • Cover pan firmly with the cover and cook 45 minutes WITHOUT removing lid.
  • Remove pot from heat and let rest 5 minutes.
  • Turn the rice out on a large serving platter with the golden crust on top.

Nutrition Facts : Calories 548.3, Fat 17, SaturatedFat 2, Sodium 3496.4, Carbohydrate 89.4, Fiber 4, Sugar 1, Protein 9.2

EASY SAFFRON RICE



Easy Saffron Rice image

This easy recipe for saffron rice hails from the south of Thailand and is made on the stovetop with jasmine rice. No need to own a rice cooker.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner     Lunch

Time 28m

Number Of Ingredients 7

3 1/2 cups chicken stock (good quality; or vegetable stock)
1/2 teaspoon turmeric
1/2 teaspoon saffron threads
Optional: 1/4 to 1/2 teaspoon dried crushed chile
1 squeeze lemon juice (or lime)
2 cups white Thai jasmine-scented rice (or white basmati rice; not brown rice)
1 1/2 to 2 tablespoons fish sauce (to taste, or 1/4 to 1/2 teaspoon salt)

Steps:

  • Gather the ingredients.
  • Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
  • While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
  • Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
  • Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
  • When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
  • Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 504 mg, Sugar 2 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g

SAFFRON BASMATI RICE



Saffron Basmati Rice image

Make and share this Saffron Basmati Rice recipe from Food.com.

Provided by dicentra

Categories     Long Grain Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

5 cups water
1 1/2 teaspoons salt
1/8 teaspoon saffron thread
6 whole cloves
3 cups white basmati rice

Steps:

  • Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes.
  • Remove from heat; cover and let stand 5 minutes. Discard cloves.

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