This rice with saffron is especially good as an accompaniment or garnish of meat dishes with spices such as the chicken Takka Masala, the chicken to the curry, etc. The Iranian technique so that Basmati rice is washed, scalding Almonds light and with the perfectly defined and loose grains. Try this step by recipesgratis and visit my blog target = _blank rel = NOFOLW class = outboundla catina kitchen to discover more delicious recipes.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients for rice with saffron and almonds: |
| 400 grams of basmati 100 grams of butter without salt 100 grams of peeled almonds 80 grams of boneless dates and chopped ¼ teaspoon of strands of saffron 2½ teaspoons of salt ¼ teaspoon of ground black pepper ground pepper ground |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, traditional recipe from Iran |
Ingredients for rice with saffron and almonds:
1. Put saffron strands soak in a glass with two tablespoons of hot water to start preparing rice with saffron and almonds.
2. Then, rinse the basmati rice under a stream of cold water. Pour it into a large bowl, cover it with warm water, add two tablespoons of salt and mix. Let it stand for a couple of hours, drain it and wash it with warm water. In a median pot, put water to boil and add two tablespoons of salt and then the rice. Let it boil for 3 or 4 minutes, until basmati rice is almost done. To check it, take a grain and bite it, you have to notice a firmness point.
3. Next, we drain the rice, clarify it with warm water and leave it in a strainer until it loses all the water. In the same pot, melts 80 gr of butter and fry the almonds for 4 minutes, until slightly brown . Then add the dates and cook a couple more minutes.
4. Then add half a spoonful of pepper, a quarter of a teaspoon of salt and half of the rice.
5. Then, remove and level this layer of rice with almonds and dates and pour the rest on top.
6. Then melt the remaining butter and throw it over the rice, along with three tablespoons of water. Cover and cook over minimum heat for 20 minutes. Once cooked, remove the rice with almonds and dates from the fire, uncover and with a spoon pour the saffron with the water in which it has previously been soaked.
7. Finally, cover the pot right away with a cloth, place the lid on and let stand for 10 minutes. Take rice with saffron and toasted almonds to the fresh table.
