Recette de riz au safran

Saffron rice is a beautifully fragrant dish known for its vibrant yellow color and luxurious flavor, thanks to the delicate saffron threads. This rice dish is a staple in many Middle Eastern, Indian, and Mediterranean cuisines and pairs well with grilled meats, vegetables, or curries. Follow this easy saffron rice recipe to add a touch of elegance to your meal.

Recette de riz au safran

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Cours : CôtésCuisine : Middle EasternDifficulté : Facile
Portions

4

portions
Temps de préparation

10

minutes
Temps de cuisson

25

minutes
Calories

255

kcal
Durée totale

35

minutes
Mode de cuisson

Laissez l'écran de votre appareil allumé

Ingrédients

  • 200 g 1 tasse basmati rice

  • 415 ml 1 3/4 tasse water or vegetable broth

  • 1/4 cuillère à café 1/4 cuillère à café saffron threads

  • 2 cuillères à soupe 2 cuillères à soupe warm water

  • 1 cuillère à soupe 1 cuillère à soupe huile d'olive

  • 1 1 oignon

  • 2 2 gousse d'ail

  • 1/2 cuillère à café 1/2 cuillère à café sel

  • 1 1 bay leaf

Equipement

  • Casserole moyenne
  • Mortar
  • Cuillère en bois

Directions

  • Place saffron threads into a mortar and crush them lightly with a pestle. If you don’t have a mortar, you can use the back of a spoon. Soak the saffron in warm water for at least 5 minutes to release its full flavor and vibrant color.
  • Rinse basmati rice under cold water until the water runs clear. This step removes excess starch and ensures the rice is light and fluffy.
  • Heat olive oil or butter in a medium saucepan over medium heat. Add finely chopped onion and sauté until soft and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
  • Add the rinsed rice to the pan and stir to coat the grains with the oil or butter. Toast the rice until it starts to release a nutty aroma.
  • Pour water (or vegetable broth) into the saucepan. Add the saffron-infused water and salt. If you’re using a bay leaf, add it at this stage. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cover the saucepan and let the rice cook on low heat. After cooking, turn off the heat and allow the rice to steam with the lid on for a few minutes to absorb all the flavors.
  • Remove the lid, discard the bay leaf, and use a fork to gently fluff the rice. Serve the saffron rice alongside your favorite dishes, such as grilled meats, curries, or roasted vegetables.

Do I need to use basmati rice for saffron rice?

While basmati rice is preferred for its long grains and light texture, you can use other long-grain rice varieties. Short-grain rice may turn out stickier and won’t have the same fluffy texture.

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