Sprinkle the saffron into 1/4 cup hot water; let
sit 15 minutes. Meanwhile, combine 2 cups water,
the sugar and a pinch of salt in a small saucepan
and bring to a boil. Add the orange zest and
carrot, reduce the heat to medium low and simmer
until tender, about 4 minutes. Drain and transfer
to a bowl; set aside.
Heat 2 tablespoons butter in a large pot over
medium heat. Add the onion, cinnamon stick,
cardamom, allspice, cumin and a pinch of salt and
cook, stirring occasionally, until the onion is
translucent, about 8 minutes. Add the rice and 3/4
teaspoon salt and stir to coat. Add 3 cups water,
increase the heat to medium high and simmer until
the water has mostly evaporated, about 4 minutes.
Cover the pot with foil and the lid, reduce the
heat to low and cook until the water is completely
absorbed, about 12 minutes. Remove from the heat
and let stand 5 minutes.
Meanwhile, melt 1 tablespoon butter in a medium
skillet over medium-high heat. Add the pistachios
and almonds and cook until just lightly golden,
about 1 minute. Remove from the heat and add the
dried cranberries and apricots, and 1 tablespoon
of the prepared saffron water; stir to combine,
then transfer to a bowl and set aside for topping.
Uncover the rice and fluff with a fork; discard
the cinnamon stick and cardamom pods. Transfer
about half of the rice to a serving bowl. Add the
remaining saffron water, 1 tablespoon butter and
the reserved orange peel and carrot to the rice in
the pot and stir gently. Add the yellow rice to
the white rice and gently toss; sprinkle with the
pistachio mixture and parsley.
Originally Submitted
5/10/2014
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