IRANIAN SAFFRON RICE
Most of the people especially Persian people pay much attention to foods with pure spices such as saffron. The saffron has high role as flavoring and coloring in the most of food such as saffron rice, saffron stew, roasted saffron meat (kind of fish, chicken, beef, lamb, duck),kind of Iranian Kabab and etc.
I love serving saffron rice in my whole meal especially in family celebrations. The saffron adds such a lovely, bright golden color to the rice. Saffron rice has a delicate, floral aroma that you can’t duplicate with any other spice. Saffron rice recipe is super easy to make for a large crowd, and takes less than 30 minutes from start to finish. It’s also very pretty and festive.
I search about saffron a lot on the Internet network for a long time and I learn many things about it. I know and understand nicely that saffron price is expensive in all global market especially if you are buying pure saffron with power flavor and color so I searched and found the new way to get the most extract with lowest amount of pure saffron. I and my families or friends now do this way when I make saffron rice, and it makes a big difference on flavor. The rice becomes rich with saffron flavor and aroma.
Servings: 4-6 , Prep Time: 5, minutes Cook Time: 30 minutes
Enough saffron extracts (Using of ice instead boiling water for getting more extract)
1 tsp extra virgin olive oil
1 small yellow onion minced (about 1/2 cup) then fry it.
3 cups white rice
3 3/4 cups chicken stock, or substitute water + extra pinch of salt
1 tsp salt
you should get ready your materials especially saffron extract because in this way you will need a bit time if you are going to get the most extract of saffron.
First of all the rice should soak in salt water for 30 minutes(this is very important in the first step). After this period of time you should drain the rice and wash it. Then pour the rice with some water into the large pot on the heat .Next add olive oil, fried onion, some salt and saffron extract into the rice and mix well until the color is uniform.
After you should increase the heat to boil water and rice attract it (2 - 3 time stair material), reduce heat to low.
Finally cover the pot to steep rice. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
In the time, rice prepared to wait 10 minutes until the rice from the heat and cool slightly.
I suggest you to eat it. It is delicious and aromatic.
3 seedless fruits (including lemon, orange) washed, divided
1 teaspoon pure saffron
100 grams sugar
4 egg (big and very fresh)
1 teaspoon vanilla extract
1/2 cup raw pistachios (shelled and coarsely chopped)
1 teaspoon baking powder
2 tablespoons unsalted butter, melted
1/4 cup honey
Put two whole oranges (unpeeled) in microwave safe bowl and cover. Heats on high power until oranges are very soft and liquid are beginning to pool at bottom of bowl, 6 to 8 minutes. When oranges are cool enough to handle, slice into quarters and process in food processor until pureed.
Crush most of the saffron with a mortar and pestle, and put half of the powder then in small bowl, stir 1 tablespoon of the juice in bottom of bowl with 1/4 teaspoon saffron threads.
In large bowl, Break the egg and sugar together until smooth and creamy then add rest of dry ingredients. Add a couple of tablespoons of warm milk and water mix. Then draw in mixture from the outside to cover the yeast.
Cover with a damp cloth and leave for 10 minutes.
When the yeast starts to bubble, add cooled saffron and enough lukewarm milk and water to mix to a soft sticky dough. Put in a warm place, covered with damp cloth, until doubled in size.
Place tablespoons of mixture on baking tray, lined with parchment, and spacing well. Return to a warm place to allow rising.
Bake in a hot oven 350°F. Line 9-inch for 10-15 minutes
Zest strips of outer peel from remaining orange and then juice orange. In small saucepan heat zest, juice, honey, and remaining 1/4 teaspoon saffron threads until warm.
Invert cake onto serving plate and remove paper. Poke holes into cake with skewer and pour syrup over cake. Cool to room temperature and serve.