Rice with saffron: cooking recipes. Aromatic rice with saffron Fried rice with saffron

Basmati rice... it has a special taste and smell!!! It is a great option for a side dish. I suggest you cook rice with vegetables and saffron.

Crocus is not only a beautiful garden flower, it is also a source of a valuable aromatic substance, one of the most expensive spices in the world - saffron, which is the crushed stigma of crocus flowers.

We will prepare the products according to the list.

Finely chop the onion, garlic, grate the carrots on a coarse grater. Fry in a small amount of sunflower oil. Soak the saffron in water. Let's insist.

We spread the washed rice to the vegetables, fill it with water so that it is 1-2 cm above the level of the rice. Salt. We turn on the gas to the max. Let some of the water evaporate. When the water is half as much, reduce the heat to below medium, cover with a lid and cook until the rice is cooked.

Rice is ready. Rice is perfectly shaped, the rice is very crumbly. Pour saffron on it along with water ...

Wrap the lid with a towel, cover the cauldron and let the rice brew for 10 minutes.

The dish is ready. Serve rice with saffron and vegetables warm, as an independent dish, or as a side dish.

Bon appetit!

Saffron is a popular oriental spice made from the stigmas of crocus flowers. - the most common dish with the participation of this unusually healthy, bright, lightly flavored spice. Cooking it is very simple, you just need to know some of the subtleties of the process, which I will be happy to talk about.

You will need:

rice 1.5 cups (glass 250 ml)
saffron 1 sachet (0.12 gr)
garlic 1 clove
onion 1 pc

Despite the ease of preparation, rice with saffron is a bright holiday dish, so use quality rice, such as Basmati. The choice of saffron is also responsible. Good saffron has red threads along its entire length, without interspersing a different shade. The threads should be dry and brittle, have a pleasant fresh, not musty aroma. If this is real quality saffron, then it will cost a lot, because. this spice has a high cost: to produce 1 kg of saffron strings, at least 300,000 crocus flowers must be harvested. If you buy spices in the market, then be careful, because. instead of real saffron, which gives dishes a bright yellow color, you can be offered red Turkish saffron, which looks very similar to real saffron and can also be used in cooking, but it will not change the color of your dish.

In the East, saffron is believed to be extremely beneficial to health. What properties are not attributed to him! Thanks to the use of this delicious spice, it becomes possible to rid a person of such ailments as: diseases of the cardiovascular system, inflammation of the gums, and fatigue. Saffron, like a light version of the tonic, helps to achieve a kind of "clarity" of the mind. Therefore, use this spice more often in cooking.

Step-by-step photo recipe for cooking rice with saffron:

Put in a glass and pour boiling water (0.5 cup or 125 ml).

Rinse and drain it in a colander with a mesh to drain the water. It is convenient to do this by putting the rice in a colander and placing it in a bowl of water. Rinse the rice under running water, stirring with your hands, lift the colander and drain the water from the bowl. Repeat everything several times, so not a single grain of rice will run away from you.

Cut finely. Onions should not dominate this dish, so use a small onion.

crush clove of garlic knife blade. Garlic may not be peeled.

Heat in a non-stick or heavy bottomed saucepan vegetable oil and fry in it for 2 minutes. When the garlic is fried, discard it, it has flavored the oil and is no longer needed.

Fry until soft. This takes a couple of minutes. Stir so it doesn't burn.

Add and sauté for a while, stirring constantly. 5 minutes. In cooking, this process is called caramelization The rice is soaked in oil.

Pour rice boiling water(2.5 cups), add water with saffron, salt, stir and bring to a boil.

Cook over low heat without a lid for 5-8 minutes and, when the water is almost absorbed and holes appear on the surface of the rice - “volcanoes”, cover the pan with a lid.

Rice is cooked under the lid 5 minutes, then turn off the heat and let the rice brew for a minimum 15 minutes.

Stir (loose) the cooked rice. It is convenient to do this with a fork.

Rice with saffron is ready!

Bright, yellow and fragrant! And what a beauty!

Bon appetit!

Rice with saffron. Short recipe.

You will need:

rice 1.5 cups
saffron 1 sachet (0.12 gr)
garlic 1 clove
onion 1 pc
odorless vegetable oil 100 ml

Put the saffron threads in a glass and pour boiling water (0.5 cup or 125 ml).
Wash the rice and drain it in a strainer to drain the water.
Finely chop the onion.
Crush a clove of garlic with a knife blade and fry in vegetable oil for 2 minutes. Discard the garlic and sauté the onion until soft, about 2 minutes.
Add rice and stir-fry for 5 minutes while stirring constantly.
Pour boiling water over rice (2.5 cups), add water with saffron, salt, stir and bring to a boil.
Cook rice over low heat without a lid for 5-8 minutes, and when the water is almost absorbed and holes appear on the surface of the rice - “volcanoes”, cover the pan with a lid.
Under the lid, the rice is cooked for 5 minutes, then turn off the heat and let the rice brew for at least 15 minutes.

In contact with

Saffron has been produced in Iran since very ancient times. It is obtained from the dried stigmas of crocus flowers. For 1 kg. spices required to collect 200,000 flowers! To prepare dishes with saffron, quite a bit of seasoning is required.

Saffron is used to make cheese, liqueurs, pastries, soups and side dishes. Rice with saffron has a delicate aroma and a beautiful yellow color.

Classic rice with saffron

This is a beautiful side dish for fried chicken or fish for dinner with the family.

Ingredients:

rice - 1 cup;
garlic - 1 clove;
saffron;
salt, thyme.

Cooking:

Long grain rice should be washed and allowed to dry.
In a skillet with vegetable oil, lightly fry the crushed garlic clove and a sprig of thyme.
Put a whisper of saffron into a cup and pour boiling water over it.
In a hot frying pan, removing excess components, put the rice and let it absorb the fragrant oil.
Mix and pour water with saffron.
Wait until almost all the liquid is absorbed into the rice, and add another glass of boiling water.
Bring the liquid to a boil, season with salt, and reduce heat to low.
Cook under the lid until the rice is cooked, stirring occasionally so that the rice does not burn. If the liquid evaporates too quickly, you can add a little more hot water.
The cooked rice should be fluffy but not dry.

Serve a fragrant and beautiful side dish for chicken or fish.

And here is the recipe that the actress and host of the culinary program offers.

Ingredients:

rice - 1 cup;
onion - 1 pc.;
prunes - 70 gr.;
raisins - 70 gr.;
saffron;
salt pepper.

Cooking:

Wash and soak raisins and prunes in separate bowls in hot water.
Whisper saffron pour a small amount of boiling water in a cup.
Saute in olive oil until translucent and add rice.
When the rice absorbs the oil and onion aroma, pour boiling water over it. Rice should be completely covered with liquid.
After ten minutes, add water with saffron, stir and leave covered for a few more minutes.
Remove pits from prunes and cut into quarters. Add along with raisins to rice.
Salt and pepper the dish and let it brew a little.
Serve on its own or as a side dish with chicken.

Ingredients:

rice - 1 cup;
onion - 1 pc.;
carrots - 1 pc.;
barberry - 10 gr.;
chicken broth - 2 cups;
saffron;
salt pepper.

Cooking:

Peel the onion and cut into small cubes.
Carrots need to be peeled and grated on a coarse grater.
Whisper saffron pour a small amount of boiling water.
Fry the onion in vegetable oil until golden brown. Add carrots and fry for a couple more minutes.
In a separate bowl, boil the rice, pouring it with hot chicken broth. Add saffron.
Transfer the cooked rice to the pan with vegetables and add the barberry. You can add a minced garlic clove if you like.
Heat for a couple of minutes over low heat, stirring constantly.
When serving, you can sprinkle with fresh herbs.

Let it brew under the lid and serve with boiled chicken or as an independent dish.

You can cook rice with saffron in chicken broth to make pilaf or risotto. Make this simple but flavorful dish and your loved ones will ask you to cook this rice more often.

A beautiful and healthy side dish can also be served on a festive table with baked chicken or fish. Bon appetit!

Saffron is one of the most popular oriental spices, made from the stigmas of crocus flowers. Very often it is combined with rice (according to the classic recipe with basmati). The result is an incredibly healthy dish with a light spicy flavor. Despite its simplicity, it is considered truly bright, festive.

How to cook?

The preparation of this delicious, fragrant dish does not cause any difficulties. To get a great result, just a few basic ingredients are enough: rice and spice. The main thing is to use only high-quality cereals, and the choice of seasoning should be approached responsibly.

A good seasoning in its structure is thin, dry, brittle threads of a reddish color without any inclusions of a different color with a pleasant fresh aroma.

The ready-made crumbly golden dish will be an excellent side dish for seafood, meat, chicken, baked vegetables, and it will also be able to claim the title of a full-fledged dish with its own unique taste.

saffron rice recipe

Do you want to feel the oriental notes from the seasoning and feel all the tenderness of rice? Prepare a dish according to this recipe. For cooking you will need the following ingredients:

Rice - one and a half cups (250 ml).
Saffron - 1 pack (0.12 g).
Garlic - 1 clove.
Onion - 1 pc.
Salt to taste.

Pour the spice with hot boiled water (0.5 cups) in a separate container.
Wash the cereal well and pour it onto the grid so that excess liquid is gone. It is recommended to repeat this procedure several times to clean each grain.
Chop the onion into small cubes. So that the onion taste does not dominate, we take a small onion.
Garlic does not need to be peeled, just crush it with a knife blade.
We take a pan with a thick bottom, heat a small amount of vegetable oil in it and fry the garlic for about two minutes. After the oil is saturated with aroma, throw it away.
Fry the onion until soft texture, stir so that it does not burn.
Add rice to the pan, stir and fry for five minutes until the cereal absorbs the fragrant oil.
Pour boiling water over the rice (two and a half cups), add saffron water, salt, stir and bring to a boil.
Cook over low heat without a lid for 5-8 minutes, until most of the liquid is absorbed and peculiar holes appear on top of the rice. After that, cover the container with a lid.
Cook for another five minutes, turn off the stove and, without removing the lid, let the grits brew for another 15 minutes.

Mix, loosen the finished dish and serve in a beautiful dish.

Rice with saffron: a recipe in a slow cooker

If you are a fan of cooking in a slow cooker, that is, a special recipe for you. What will be required:

Long-grain rice (necessarily not parboiled) - 2 multi-cups.
Water - 4 multi-glasses.
Salt to taste.
Saffron - ½ teaspoon ground or ¼ teaspoon dried florets.

We put the seasoning in a separate container and pour boiled hot water (1 cup). We insist 20-30 minutes.
We wash the cereal well and put it on a sieve to drain the water.
We spread the rice in a saucepan, pour the infused spice, add 3 cups of warm water, season with salt and mix.
We close the pressure cooker and put the program "Rice", click on the start. Cooking time is determined depending on the model of equipment.
After the machine beeps, open the lid, mix and leave in the “Heating” mode for another 20 minutes.
We serve the finished dish on beautiful plates and serve it to the table.

On our site you can find not only this, but also many others. recipes with photos, which will be the highlight of your table. Bon appetit!

Rice with saffron is a great side dish that came to us from the East. This spice is a crocus pistil collected on the first day of its flowering and then dried. Saffron is added to rice to obtain a harmonious taste, to give the dish a delicate aroma and a beautiful yellow color. This spice is quite expensive, but you need very little of it for cooking. And now - recipes for rice with saffron (photo attached).

Classical

What do you need:

cups of basmati rice (you can use any white rice);
four tablespoons of vegetable oil;
a pod of hot pepper;
clove of garlic;
saffron;
thyme.

Rinse the rice thoroughly, changing the water until it runs clear. Drain in a colander to drain the water.
Pour boiling water into a cup and soak the saffron in it.
Cut hot pepper and remove seeds.
Heat vegetable oil in a frying pan, throw in pepper, thyme, garlic (unpeeled).
Put the rice into the fragrant oil and mix as quickly as possible so that the oil is absorbed into it.
Pour water with saffron into rice.
Boil for one and a half minutes. The rice should absorb almost all of the liquid.
Add another glass of boiling water.
Wait until the water boils away and slightly covers the rice, reduce the flame to a minimum, cover with a lid, do not stir. Leave for 5 minutes.
Open the lid, mix the contents of the dish with a wooden spatula. If the rice is dry, add some water, it should be wet.
Salt the dish, cover and cook for another five minutes.

Ready rice with saffron should be crumbly, but not dry and not boiled. It shouldn't burn. If it is not ready yet, add a tablespoon of boiling water and hold it on the stove under the lid for another three minutes. Rice cannot be overcooked.

With Chiken

This is a traditional Azerbaijani plov - two-color rice with saffron and chicken. The peculiarity of the dish is that rice and meat are served separately from each other.

What do you need:

saffron;
a glass of white rice (basmati or jasmine);
two glasses of water;
three boneless chicken legs (or other parts of the carcass);
vegetable oil;
garlic;
onions and carrots;
salt.

Put the chicken pieces in a frying pan and fry in vegetable oil until golden brown.
Cut garlic and onion, grate carrots.
Put the vegetables in a frying pan to the chicken, add oil and salt, fry over high heat. When all the ingredients are fried, pour in water, cover with a lid, reduce the gas and simmer for about an hour.
Rinse rice in several waters, put to boil in lightly salted water.
Pour the saffron with a small amount of boiling water and leave for ten minutes.
When the rice is cooked, pour the saffron water into half of the rice. The second half should remain white.
Check for doneness chicken. Her meat should be soft and tender.

Fried rice and chicken should be served hot.

With dried fruits

Rice with saffron prepared according to this recipe turns out to be tasty, but, in addition, very healthy.

What do you need:

70 g of raisins and prunes;
a glass of rice;
a tablespoon of vegetable oil;
small bulb;
a pinch of saffron;
a pinch of black ground pepper;
salt.

In different bowls, soak raisins and prunes in boiling water for a quarter of an hour.
Pour a pinch of saffron into a small amount of water.
Peel and finely chop the onion.
Heat the vegetable oil in a frying pan and fry the onion for one minute.
Add the rice to the skillet and cook, stirring, for about 2 minutes to absorb the oil well.
Pour boiling water into the rice so that it completely covers it. Cover and cook for approximately 12 minutes.
Add the saffron water to the rice, stir and continue cooking for another two minutes.
Drain the water from the dried fruits and put them in the pan. Add pepper, salt and mix.

Rice with saffron is ready, it can be laid out on plates.

In a slow cooker

This is a fragrant dietary dish and an excellent side dish for seafood, meat and fish. Preparing rice with saffron in a slow cooker is very simple.

What do you need:

two multi-glasses of water (you can take meat broth);
10 g of zira;
40 ml of vegetable oil;
multi-glass of long-grain rice;
ground saffron;
1 carrot;
3 cloves of garlic;
a pinch of turmeric;
salt.

Peel the garlic and crush it with a knife.
Pour vegetable oil into the multicooker bowl, add zira, saffron, turmeric, garlic, salt and carrots, ground in a blender. Cook in frying mode for about 7 minutes.
Put the washed rice into the bowl of the multicooker and mix everything. Cook for about 4 minutes in the frying mode.
Pour water or broth into rice and set one of the programs: “Rice”, “Buckwheat” or “Pilaf”.

Remove the cooked rice from the multicooker. Serve with greens, fish or meat dishes.

With tuna

What do you need:

300 g white long rice;
1.5 liters of broth (from beef or vegetables);
a can of tuna in its own juice;
two pinches of saffron;
50 g parmesan;
half an onion;
white pepper;
olive oil;
salt.

Rinse rice thoroughly in several waters (to clean water).
Finely chop half an onion.
Heat up the broth until it is hot.
Pour olive oil into a frying pan and heat it up. Put the onion in the pan, bring to a transparent state.
Put saffron and immediately rice. Fry with constant stirring over low heat for two minutes.
Pour in the broth gradually (for about 15 minutes, simmer all this time, stirring constantly, until tender).
Sprinkle tuna, grated Parmesan, pepper and salt.
Cook for another two minutes while stirring over low heat.

The original dish can be laid out on plates and served at the table.

Conclusion

Rice with saffron is a classic oriental dish. The combination of white rice and noble spice is a win-win. Even if you cook it with a minimum of ingredients, it will be great as an independent dish.