Tag Archives: saffron

Bejewelled Rice

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I am a great fan of flavoured rice and this rice has a great spice base that the cranberries go so well with.

Serves 8.

Ingredients

50g ghee or oil

1 large red onion, sliced

1 clove garlic, finely sliced

5 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon chilli powder

pinch saffron

salt to taste

120g dried cranberries

360g basmati rice

750mls water

Method

In a pan with a well fitting lid, warm the ghee or oil over a medium heat.

Add the onion and cook until soft.

Add the garlic, cranberries, cumin, cinnamon, chilli, saffron and salt, heat through until fragrant.

Add the rice, stir well and cook for one minute.

Add the cold water, stir again and and then cover, bring up to the boil and then simmer gently for 14 minutes.

Turn the heat off but do not remove the lid for 5 minutes.

After five minutes, fork the rice through and serve.

Tomato and Saffron Rice

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The colour of this rice really says it all.

By cooking down the tomato to a paste you have an intensely flavoured base to this rice and you can make the paste ahead of time and keep it in the fridge if you have limited time. I also sometimes double the paste recipe and just freeze half for another day.

Serves 6-8.

Ingredients

450g fresh tomatoes, quartered

1 onion peeled

2 garlic cloves, peeled

1 cinnamon stick

4 cloves

a large pinch of saffron

1 teaspoon salt

50g ghee or oil

300g rice

425mls water

Method

Process the tomatoes, onion, garlic and 50mls water.

Heat the ghee or oil over a medium to high heat, pour in the tomato mix, add the cinnamon, cloves, saffron and salt, stir well and bring up to the boil.

Allow the tomatoes to simmer, uncovered until all of the liquid has evaporated and you have a thick paste in the pan.

Stir the rice through the paste and cook for 1 minute. Pour in the cold water, stir again and cover, bring up to the boil and then reduce heat, cook, covered for 15 minutes.

After 15 minutes, turn the heat off but leave the rice, covered for 10 minutes.

Fork through the rice before serving.

Rice With Spices and Barberries

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This lightly spiced rice goes so well with any Middle Eastern cooking.

There is a recipe for making your own jars of caramelised onions on the blog, sorry, I haven’t a clue how to include a link! These onions are so handy to have in the fridge for those days when you just don’t have time to cook onions low and slow.

Serves 4.

Ingredients

100g caramelised onions

200g basmati rice

1 teaspoon ground all spice

1 teaspoon ground coriander

a pinch of ground cinnamon

a pinch of saffron strands

375mls vegetable or chicken stock

10g barberries

Method

In a pan with  a tight fitting lid, warm the onions through over a medium heat.

Add the rice and stir through for 1 minute.

Add the allspice, coriander, cinnamon and saffron, stir well.

Pour in the stock and add the barberries. Stir again.

Cover with the lid and bring up to the boil. Turn the heat down and simmer gently for 14 minutes.

Turn the heat off but keep the lid in place, let the rice sit for 5 minutes.

Fork through the rice and serve.