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

Saffron is used to make cheese, liqueurs, baked goods, soups and side dishes. Saffron rice has a delicate aroma and a beautiful yellow color.

Classic rice with saffron

This is a beautiful side dish for grilled chicken or fish for a family dinner.

Ingredients:

• rice – 1 glass;
• garlic – 1 clove;
• saffron;
• salt, thyme.

Preparation:

1. Long grain rice needs to be washed and allowed to dry a little.
2. In a frying pan with vegetable oil, lightly fry the crushed clove of garlic and a sprig of thyme.
3. Put a whisper of saffron in a cup and pour boiling water over it.
4. After removing excess ingredients, place rice in a hot frying pan and let it absorb the aromatic oil.
5. Stir and add water and saffron.
6. Wait until almost all the liquid is absorbed into the rice and add another glass of boiling water.
7. Bring the liquid to a boil, add salt, and reduce heat to low.
8. Cook covered until the rice is cooked, stirring occasionally to prevent the rice from burning. If the liquid evaporates too quickly, you can add a little more hot water.
9. The finished rice should be crumbly, but not dry.

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

And here is the recipe offered by the actress and host of the cooking show.

Ingredients:

• rice – 1 glass;
• onion – 1 pc.;
• prunes – 70 gr.;
• raisins – 70 gr.;
• saffron;
• salt pepper.

Preparation:

1. Wash and soak raisins and prunes in separate bowls in hot water.
2. Pour a small amount of boiling water over a whisper of saffron in a cup.
3. Fry in olive oil until translucent and add rice.
4. When the rice has absorbed the oil and onion aroma, pour boiling water over it. The rice should be completely covered with liquid.
5. After ten minutes, add water with saffron, stir and leave covered for a few more minutes.
6. Remove pits from prunes and cut into quarters. Add along with raisins to rice.
7. Salt and pepper the dish and let it brew for a while.
8. Serve as a separate dish or as a side dish for chicken.

Ingredients:

• rice – 1 glass;
• onion – 1 pc.;
• carrots – 1 pc.;
• barberry – 10 g;
• chicken broth - 2 cups;
• saffron;
• salt pepper.

Preparation:

1. Peel the onion and cut into small cubes.
2. The carrots need to be peeled and grated on a coarse grater.
3. Pour a small amount of boiling water over a whisper of saffron.
4. Fry the onion in vegetable oil until golden brown. Add carrots and fry for a couple more minutes.
5. In a separate bowl, cook the rice by pouring hot chicken broth over it. Add saffron.
6. Place the finished rice in a frying pan with vegetables and add barberries. If desired, you can add chopped garlic clove.
7. Warm over low heat for a couple of minutes, stirring constantly.
8. When serving, you can sprinkle with fresh herbs.

Let it brew under the lid and serve with boiled chicken or as a separate dish.

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

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

Saffron is one of the most popular oriental spices, produced 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 aroma. Despite all its simplicity, it is considered truly bright and festive.

How to cook?

Preparing this delicious, aromatic dish does not cause any difficulties. To get a great result, just a few basic ingredients are enough: rice and spices. The main thing is to use only high-quality cereals, and you should approach the choice of seasoning 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 finished crumbly golden dish will be an excellent side dish for seafood, meat, chicken, baked vegetables, and it can also claim to be 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 the rice? Prepare a dish according to this recipe. For preparation you will need the following ingredients:

• Rice – one and a half glasses (250 ml).
• Saffron – 1 package (0.12 g).
• Garlic – 1 clove.
• Onions – 1 pc.
• Salt to taste.

• Pour hot boiled water (0.5 cup) into the spice in a separate container.
• Wash the cereal well and pour it onto a mesh to remove excess liquid. It is recommended to repeat this procedure several times to clean every grain.
• Chop the onion into small cubes. To prevent the onion flavor from dominating, take a small onion.
• There is no need to peel the garlic, just crush it with the blade of a knife.
• Take a saucepan with a thick bottom, heat a small amount of vegetable oil in it and fry the garlic for about two minutes. After the oil has absorbed the aroma, throw it away.
• Fry the onion until it has a soft texture, stirring so that it does not burn.
• Add rice to the saucepan, stir and fry for five minutes until the cereal absorbs the aromatic oil.
• Pour boiling water over the rice (two and a half glasses), 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 this, cover the container with a lid.
• Cook for another five minutes, turn off the stove and, without removing the lid, let the cereal brew for another 15 minutes.

Stir, loosen the finished dish and serve in a beautiful bowl.

Rice with saffron: recipe in a slow cooker

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

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

• Place the seasoning in a separate container and add boiled hot water (1 cup). Let it sit for 20-30 minutes.
• We wash the cereal well and transfer it to a sieve to drain the water.
• Place the rice in a saucepan, pour in the infused spice, add 3 cups of warm water, season with salt and stir.
• Close the pressure cooker and set the “Rice” program, press start. Cooking time is determined depending on the model of equipment.
• After the machine beeps, open the lid, stir and leave in the “Warming” mode for another 20 minutes.
• We serve the finished dish on beautiful plates and serve it to the table.

On our website you can find not only this one, but also many others. recipes with photos that will become the highlight of your table. Bon appetit!

Basmati rice... it has a special taste and smell!!! It is an excellent 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 seasonings in the world - saffron, which is the crushed stigma of crocus flowers.

Let's prepare the products according to the list.

Finely chop the onion and garlic, grate the carrots on a coarse grater. Fry in a small amount of sunflower oil. Pour water over saffron. Let's let it brew.

Place the washed rice over the vegetables and add water so that it is 1-2 cm above the level of the rice. Salt. Turn on the gas to maximum. Let's let some of the water evaporate. When there is half as much water, reduce the heat to below medium, cover with a lid and cook until the rice is ready.

The rice is ready. The grains of rice are perfectly shaped, the rice is very crumbly. Pour saffron and water on it...

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!

...there is so much magic in this sound. To be honest, I don’t know what to do with the most expensive spice in the world. This recipe was given to me by a seller at the market where I buy nuts, rice and dried fruits. Moreover, he assured me that Basmati rice, which we take from him, does not need to be washed at all. So, I did everything according to the suggested recipe and we liked the result.

From the amount of food they gave me, I got 4 servings of rice. Such good portions.

So, for 4 servings of rice:

• 1 cup Basmati rice
• 1.5 cups boiling water
• 1.5 tbsp. vegetable oil
• 0.25 cups warm water
• a small pinch of saffron stigmas (unfortunately, I could only find already crushed stigmas)
• salt to taste (I used 1/2 tsp salt)
• thick bottom pan

Gently add a small pinch of saffron to a quarter glass of warm water and leave for 10 minutes. As it turns out, saffron has a bright taste and you only need a little bit of it.

Pour a glass of rice.

Heat the oil in a saucepan over medium heat and fry the rice in it for 2-3 minutes, stirring constantly. As I was told, you want the rice to warm up, but not start to brown. At this time, you should have boiling or just very hot water on hand.

Make a small fire, pour boiling or hot water, water with saffron into the pan. Add salt, stir, close the lid and leave on low heat for 15 minutes.

After a quarter of an hour, remove the pan from the heat, open the lid and see a wonderful, wonderful, fragrant yummy. Actually, the rice was smooth, but I couldn’t resist and already dug into it with a spoon.

Fragrant and very tasty rice can be used as side dish(as in the photo) or as an independent dish with salad (this is how I use it).

Bon appetit!

P.S.: It’s not a fact that the combination of saffron rice and shrimp is excellent. We liked it, but you decide for yourself whether to do it this way or not.

1 cup rice (ideally Basmati rice)
4 tbsp. l. olive oil,
1 clove of garlic,
1 hot pepper,
a few sprigs of thyme,
saffron.

Saffron rice is my favorite type of rice side dish, nothing brightens it up like saffron, which gives the rice a beautiful golden color and a subtle floral aroma. Saffron is the most expensive spice, but beware of fakes, if you see cheap saffron, do not buy it, most likely it will be a fake that does not have all the qualities that we expect from this magical aromatic spice.

Ingredients:

1. Do not immediately throw saffron into the dish being prepared; soak the saffron threads in half a cup of boiling water to release the aroma.

2. Wash the rice well in plenty of water until the water becomes clear, then put it in a colander so that all the water drains, we need dry and clean rice.

3. Cut the pepper and remove the seeds so that the pepper is not too hot.

4. Heat the oil in a frying pan over medium heat, throw in the pepper, unpeeled garlic clove and thyme. After a minute, throw out the pepper, then the thyme and lastly the garlic.

5. Now our oil has become very fragrant, add rice there and mix very quickly so that the rice absorbs the oil. Literally 30 seconds.

6. Pour water with saffron into rice.

7. Let it simmer for about a minute and a half, until the rice has absorbed almost all the water.

8. Add another cup of boiling water, wait until the water boils a little until it just covers the rice.

9. Reduce the heat to the lowest setting and cover with a lid. Don't stir yet.

10. After 5 minutes, open, stir the rice with a wooden spatula, chopping. Let's see, the rice should be moist, if it's completely dry, add just a little water. Salt and pepper.

11. Cover again and cook for about 5 more minutes.

12. The finished rice should be very crumbly, but completely cooked, there should be no dry rice or overcooked rice, and it should not burn to the bottom of the pan; check for readiness. If it’s not quite ready yet, add a little water again (literally, a tablespoon of hot water) and cover with a lid for another 3-4 minutes. In our business, the main thing is not to overcook it.

13. That's it! The rice with the exquisite aroma of saffron is ready.