Rice with Saffron and Almonds Recipe
This saffron rice is especially good as a side or side dish for spiced meat dishes like Chicken Tikka Masala, Chicken Curry, etc. The Iranian technique of washing, blanching, and steaming basmati rice makes it much more worthwhile than other, more absorption-related methods.
Ingredients to make Rice with saffron and almonds:
- 400 grams of basmati rice
- 100 grams of unsalted butter
- 100 grams of peeled and toasted almonds
- 80 grams of pitted and chopped dates
- ¼ teaspoon of saffron threads
- 2½ teaspoons of salt
- ¼ teaspoon ground black pepper
How to make Saffron and Almond Rice:
- Put the saffron threads to soak in a small glass with two tablespoons of hot water to start preparing the rice with saffron and almonds.
- Next, rinse the basmati rice under cold running water. Pour it into a large bowl, cover it with warm water, and add two tablespoons of salt and mix. Let it rest for a couple of hours, drain it and wash it with lukewarm water.
- In a medium pot, bring water to a boil and add two tablespoons of salt and then the rice. Let it boil for 3-4 minutes, until the basmati rice is almost done. To check it, take a grain and bite it, you have to notice a point of firmness.
- Next, we drain the rice, rinse it with warm water and leave it in a colander until it loses all the water.
- In the same pot, melt 80 g of butter and fry the almonds for 4 minutes, until lightly browned. Then add the dates and cook a couple more minutes.
- Then add half a teaspoon of pepper, a quarter teaspoon of salt and half of the rice.
- Next, gently stir and level this layer of rice with almonds and dates and pour the rest on top.
- Then melt the remaining butter and pour it over the rice, along with three tablespoons of water. Cover and cook over low heat for 20 minutes. Once cooked, remove the rice with almonds and dates from the heat, uncover and with a spoon pour the saffron with the water in which it has been previously soaked.
- Finally, immediately cover the pot with a cloth, place the lid on top and let it rest for 10 minutes. Bring the rice with saffron and toasted almonds to the table freshly made.
