#rice with saffron

[cocorico-hebdo]

Paella Stir-Fry with Saffron Rice, Peas, Tomatoes and Rosemary

Paella Stir-Fry with Saffron Rice, Peas, Tomatoes and Rosemary - This flavorful and easy-to-make Paella Stir-Fry with Saffron Rice, Peas, Tomatoes, and Rosemary is ideal for a quick weeknight meal. The saffron rice adds a lovely golden color as well as a delicate flavor that complements the sweet bell peppers, juicy tomatoes, and aromatic rosemary. The addition of smoked paprika and saffron gives the dish a distinct and delectable smoky flavor that is sure to please your palate.

[alma-azul]

Paella Stir-Fry with Saffron Rice, Peas, Tomatoes and Rosemary

This flavorful and easy-to-make Paella Stir-Fry with Saffron Rice, Peas, Tomatoes, and Rosemary is ideal for a quick weeknight meal. The saffron rice adds a lovely golden color as well as a delicate flavor that complements the sweet bell peppers, juicy tomatoes, and aromatic rosemary. The addition of smoked paprika and saffron gives the dish a distinct and delectable smoky flavor that is sure to please your palate.

[popbooth]

Paella Stir-Fry with Saffron Rice, Peas, Tomatoes and Rosemary

Paella Stir-Fry with Saffron Rice, Peas, Tomatoes and Rosemary. Stir Fry Recipes, Stir Fry Recipe, Black Pepper, Red Bell Pepper, Cloves Garlic, Yellow Bell Pepper, Olive Oil, Salt, Onion, Saffron Threads, Peas, Rosemary, Tomatoes, Smoked Paprika, Rice With Saffron. This flavorful and easy-to-make Paella Stir-Fry with Saffron Rice, Peas, Tomatoes, and Rosemary is ideal for a quick weeknight meal. The saffron rice adds a lovely golden color as well as a delicate flavor that complements the sweet bell peppers, juicy tomatoes, and aromatic rosemary. The addition of smoked paprika and saffron gives the dish a distinct and delectable smoky flavor that is sure to please your palate.

[daily-deliciousness]

Persian saffron chicken {zereshk polo ba morgh}

[fullcravings]

Thandai Phirni (Indian Rice Pudding)

[fattributes]

Thandai Phirni

[astriiformes]

I'm throwing a time travel party today (mostly as a birthday thing, although the fact that it's also an important BttF date is a bonus) where the idea is we all dress up in historical outfits and bring foods from completely different eras, but that also means that I am currently in the middle of making both 1) Hildegard von Bingen's cookie recipe and 2) a 1950s Jello abomination

Which is, I think, the funniest combination possible

[morethansalad]

Vegan Seafood Paella (Gluten-Free)

[cerusee]

Fesenjan (Persian Chicken and Walnut Stew)

Ingredients:

4 chicken legs

2 onions, chopped*

500ml / 2 cups chicken stock

100g / 3.5 oz walnuts, roughly chopped

3 tablespoons pomegranate molasses

1 teaspoon cornstarch

Fresh pomegranate seeds, for serving

Preparation:

Sweat the onions in olive oil (or butter, or a neutral oil) until translucent, approx 10 min.

Add the chicken legs to the pan, and brown either side, approx 10 min.

Pour 450ml (all but 3 tablespoons) of the chicken stock into the pan. Bring to a simmer, and simmer for 30 minutes.

Meanwhile, lightly toast the walnuts, and then grind in a food processer or with a mortar and pestle. Add the remaining 50ml / 3 tablespoons of chicken stock, so that it becomes a paste. Then stir in the pomegranate molasses and the cornstarch.

Remove the chicken legs from the stock and use two forks to shred the meat off the bone.

Stir the walnut paste into the pan-full of stock, and simmer for five minutes. Add the shredded chicken, and then serve with saffron rice, and sprinkle with fresh pomegranate seeds.

Ceru notes: I have unfortunately not only lost the link for this specific iteration of fesenjen, but my saved version omitted some crucial details, like the quantity of onions. I am eyeballing those onions as being like 1-2 chopped yellow or red onions, so that’s what I put up there. If you make this and find yourself going “too much onion” or “not enough onion”, please just follow your heart and taste buds.

For the chicken: the recipe says chicken legs but doesn’t clarify which cuts (in the US, you commonly see three variations: chicken drumsticks, chicken thighs, and unjointed chicken legs). I think this recipe means unjointed chicken legs, which is like…2-3 lbs of bone-in dark chicken, typically? You are basically aiming for a pretty intensely flavored meat stew here, so adjust as you see fit.

I usually serve this on top of/sort of to the side of saffron rice, (recipe below!) I think it would also taste fine with plain white rice, but the flavors here mingle VERY well so I recommend giving the saffron rice* a whack. *saffron optional

I STRONGLY recommend using the fresh pomegranate seeds, if you can get your hands on them. This is one of those stews that tastes un-fucking-phenomenally good, but looks like brown goop. Pomegranate seeds make it look pretty!

Pomegranate molasses is sold at middle eastern markets and groceries, some of your fancier grocery stores, and online. If you can’t get it or don’t want to buy a whole bottle just to try it (legit!) there’s a bunch of different suggested substitutes, none of which I’ve tried, although I personally think balsamic vinegar would be your best bet. I don’t think they taste the same, but they have a similar balance of sweet/tart/acid.

Saffron Rice

Prep Time: 2 minutes Cook Time: 20 minutes Total Time: 22 minutes

Yield: SERVES 4 as a Side Dish

Ingredients:

2 cups white Thai jasmine-scented rice, OR substitute white basmati rice (Note: brown rice is not successful with this recipe)

3 1/2 cups good-tasting chicken or vegetable stock

1.5 to 2 Tbsp. fish sauce, OR 1/4 to 1/2 tsp. salt if vegetarian/vegan (to taste)

1/2 tsp. turmeric

1/2 tsp. saffron threads (or omit and increase the turmeric to 1 tsp.)

optional: 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)

squeeze of lemon or lime juice

Preparation:

Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.

While stock is coming to a boil, add the turmeric, saffron, chili, and a squeeze of lemon or lime juice. Stir well.

Add the rice, plus 1.5 Tbsp. fish sauce (or 1/4 tsp. salt) and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: 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 lid on tight. Allow the pot is remain on the burner another 5-10 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 (great if you're having guests!).

Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the chili may have risen to the surface - just stir it back into the rice). Taste-test for salt, adding 1/2 Tbsp. more fish sauce or a little more salt if needed (how much will depend on the saltiness of your stock). If too salty, add another squeeze of lemon juice. See below for links to curry recipes and other Thai food that goes well with saffron rice. Enjoy!

Note: Along with the flecks of red chili, you may notice a few splashes of reddish-orange coloring throughout your rice - this is from the saffron, and is desirable.

http://thaifood.about.com/od/quickeasythairecipes/r/thaisaffronrice.htm

Ceru notes: I know it says “saffron rice” right there in the title, but saffron is expensive. If you’re less willing than I am to splurge on spices, skip it and just add a little more turmeric.

Every time I’ve made this as written, it’s come out a little on the soupy side, more than I’d like when I’m serving it alongside a chicken stew. Rice is always tricky this way, since environmental factors like ambient humidity can affect how much liquid your rice needs to cook with the absorption method (i.e. where you pour over a predetermined amount of liquid and then let the rice slowly absorb that over a moderate heat), as can pre-rinsing or soaking the rice prior to cooking. I might recommend scaling back the liquid as called for, unless you happen to live in a dry climate.

[lavender-album]

04/25/25 persian tea + tahdig 🫖

[vegan-nom-noms]

One Pot Vegan Paella

[daily-deliciousness]

Saffron risotto (risotto milanese)

[m4movies]

Cuisine Iranian

[fattributes]

Milanese Osso Buco with Creamy Saffron Risotto and Gremolata

[the-messhall]

Swahili Biryani — 😙

[morethansalad]

Persian Saffron Rice Pudding / Sholeh Zard (Vegan-Friendly)