Recipe
Persian Saffron Rice Recipe
  Add Step-by-Step Photos
|
Becca1nine / All my dishes 10 months, 4 weeks ago
Saffron is the most expensive and sought out spice in the world. The great thing about is is you can use it in EVERYTHING..from diner to desserts.. This rice dish is addictive - the fragrance of the basmati and saffron is killer! Use a heavy-bottomed... More
Prep:15m Cook:36m Servings:6
|
 Becca1nine |
|
||
Fans
Ingredients
- 2 1/2 cups basmati rice
- 4 cups water
- 4 tbsp butter
- 3 tbsp yogurt
- 1 large egg
- pinch saffron, threads
- coarse salt, and freshly cracked black pepper
Directions
- Rinse the rice under cold running water until the water runs clear.
- Soak rice in cold, salted water for 2 to 3 hours.
- Drain.
- Bring 4 cups salted water (1 l) to a boil in a medium pot.
- Add the rice and stir.
- Boil 4 minutes or until rice is almost cooked.
- Drain and rinse under warm water.
- In the same pot, heat the butter and a splash of water until sizzling.
- In a bowl, stir together only 1/2 cup rice, the yogurt, and the egg.
- Put it in the pot and let cook for a few seconds.
- Add the remaining rice and the saffron, in a mound or cone shape (the middle is higher than the sides of the rice pile in the pot).
- Poke several holes in the rice to the bottom of the pot (the handle of a long wooden spoon works well).
- Cover the pot with a lid wrapped in a damp kitchen towel or damp paper towels.
- Cook over medium-high heat for a couple of minutes then lower heat to medium-low and cook for 30 to 35 minutes.
- Place the bottom of the hot pot in a cold water bath for 30 seconds.
- Spoon the rice onto a large platter and scrape the bottom of the pot with a metal spatula to release the crust (tahdig).
- Put chunks of the crust from the bottom of the pot on top of the rice.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Persian Saffron Rice Recipe
Related Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Brown Bread Recipe - Lamb Steak Recipe - Bean Salad Recipe - Chicken Kabob Recipe - Delicious Recipes - Celery Soup Recipe - Crudites - Vanilla Chiffon Cake - Tuna Casserole - Orange Ruffy - Seven Layer Dip - Cream Of Crab Soup Sherry - Sugar Free No Bake Cookies - Chicken Dip - Bar B Que Rub - Beer Velveeta Cheese Soup Recipe - Spinich Dip - Veggie Pizza Broccoli Cauliflower Cheese Olives - Chocolate Carrot Cake Recipe - Easy Pot Pie - Martha Washingtons Cookbookrecipes - Recipie For Ling Cod - Chicken Noodle Soup Crock Pot Recipes - Molasses Ginger Snaps -
Brown Bread Recipe - Lamb Steak Recipe - Bean Salad Recipe - Chicken Kabob Recipe - Delicious Recipes - Celery Soup Recipe - Crudites - Vanilla Chiffon Cake - Tuna Casserole - Orange Ruffy - Seven Layer Dip - Cream Of Crab Soup Sherry - Sugar Free No Bake Cookies - Chicken Dip - Bar B Que Rub - Beer Velveeta Cheese Soup Recipe - Spinich Dip - Veggie Pizza Broccoli Cauliflower Cheese Olives - Chocolate Carrot Cake Recipe - Easy Pot Pie - Martha Washingtons Cookbookrecipes - Recipie For Ling Cod - Chicken Noodle Soup Crock Pot Recipes - Molasses Ginger Snaps -
shibattou 10 months, 3 weeks ago said:
Almost exactly the way my first wife made it. Haven't had it for awhile. Can't wait to taste it again. Thanks a lot for reminding me. I'll have to surprise her and make it the next time she comes over for dinner.
joe1155 10 months, 3 weeks ago said:
I love basmati rice. How large should the pot be?
midgelet 10 months, 3 weeks ago said:
Wonderful!
becca1nine 10 months, 3 weeks ago said:
I'm very sorry....someone brought it to my attention that I only put 1/2 cup of rice when in fact it's suppost to be 2 1/2 cups...lol sorry about that. I'm having a hard time trying to figure out how to edit it.