Embark on a culinary journey to the vibrant lands of Persia with this exquisite Saffron Basmati Rice with Candied Barberries. This delightful dish is a symphony of flavors and textures, featuring fluffy basmati rice infused with the heady aroma of saffron, complemented by the sweet-tart burst of candied barberries. As a bonus, the article also presents tempting variations, including a savory version with aromatic herbs and a vegan alternative with dried cranberries and pistachios. Whether you're a seasoned cook or a novice in the kitchen, these recipes promise to tantalize your taste buds and transport you to the heart of Persian cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
SAFFRON BASMATI RICE WITH CANDIED BARBERRIES
Provided by Nasim Alikhani
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Wash the rice with cool water in a large bowl. Strain it using a large colander and rinse it in cold water.
- Add 14 cups of water and the salt to a 7.5-quart nonstick pot over high heat and to bring to boil. Taste the water; it should be very salty (like pasta water). Add the washed rice and mix so it doesn't stick. Cook uncovered on medium heat until it is al dente, 8 to 10 minutes.
- Drain the rice in a large colander and rinse quickly with cold water. Shake the colander to remove the excess water.
- Pour 1/2 cup of the oil in the same pot and heat it until hot but not smoky. Add the turmeric and swirl. Put about 1/5 of the rice back in the pot and press gently until it forms a crust at the bottom. Pour the rest of the rice back in the pot without pressing so it is fluffy. Try to pour it in the center of the pot so as it settles down it creates a hilltop in the middle. Use the end of a wooden spoon to poke 6 to 8 holes into the rice to allow for steaming.
- Cover the pot and cook on medium-low heat until the rice starts steaming, 5 to 8 minutes. Open the lid, cover the pot with a clean kitchen towel to catch the moisture, then place the lid back on and cook on low heat for 45 to 50 minutes.
- Add the remaining 1/3 cup oil and the drained barberries to a small skillet and saute on medium heat, 3 to 5 minutes. Add the sugar and keep mixing for a few minutes until the sugar dissolves. Turn off the heat.
- Take 1 cup of cooked rice out of the pot and mix it with the saffron water; set it aside.
- Pour the butter all over the remaining rice still in the pot. Place a 12-inch or larger serving platter upside down on top of the pot, hold the pot handles and the platter on both sides and with one motion flip over the pot. All the rice should fall on the platter like a cake with the crispy side on top.
- Garnish with the barberries and the reserved saffron rice.
- Add the saffron to 1/4 cup of room temperature water in a water glass or coffee mug, mix well. Leave it aside for 2 hours.
SAFFRON BASMATI RICE
Provided by Sunny Anderson
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
CRUNCHY BAKED SAFFRON RICE WITH BARBERRIES (TACHIN)
If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never get golden and crisp.
Provided by Andy Baraghani
Categories Bon Appétit Side Rice Dried Fruit Saffron Yogurt Bake Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and add 2 large palmfuls of salt (about 1/2 cup). While you're waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
- Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6-8 minutes. Drain and rinse with cold water.
- Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
- Place rack in lower third of oven; preheat to 400°F. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, 1/2 cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
- Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
- Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65-80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.
SAFFRON STEAMED BASMATI RICE (PERSIAN POLOW)
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
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
PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW)
This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it's time to serve it." Modified from a recipe found on http://mypersiankitchen.com
Provided by UmmBinat
Categories One Dish Meal
Time 2h10m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Wash rice several times until water runs clear.
- Soak rice with salt to taste for at least an hour.
- Bring a pot of water to a boil add salt to taste and add drained rice.
- Once boiling, cook 10 minutes.
- While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
- Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won't escape.
- Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
- Rinse with cold water to stop the cooking process.
- Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
- Rinse barberries after soaking.
- In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
- You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
- Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
- Sprinkle advieh and top with some barberry mixture.
- Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
- Create 3-4 holes in the rice with the bottom of your spoon.
- Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
- Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
- Cover tightly and cook 1 hour on low.
- Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
- Enjoy!
Tips:
- To achieve the best results, use high-quality basmati rice. Look for long, slender grains that are free of impurities.
- Soak the rice for at least 30 minutes before cooking. This will help to remove the starch and prevent the rice from becoming sticky.
- Use a heavy-bottomed pot to cook the rice. This will help to distribute the heat evenly and prevent the rice from burning.
- Be careful not to overcook the rice. Basmati rice should be cooked until it is tender but still has a slight bite to it.
- Fluff the rice with a fork before serving. This will help to separate the grains and make the rice light and fluffy.
- To make the candied barberries, use a variety of colors for a more vibrant dish. You can also add other dried fruits, such as raisins or apricots, if desired.
Conclusion:
Saffron basmati rice with candied barberries is a delicious and flavorful dish that is perfect for special occasions. The combination of the aromatic rice, sweet barberries, and nutty pistachios is sure to please everyone at the table. This dish is also relatively easy to make, so it is a great option for busy weeknights. Whether you are serving it as a main course or a side dish, saffron basmati rice with candied barberries is sure to be a hit.
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