Persian Saffron Rice with Apricot скачать в хорошем качестве

Persian Saffron Rice with Apricot

This Persian saffron rice recipe combines sweet and savory flavors with fragrant rice. Make this recipe tonight as a delicious side for any meal. ========================================= CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://silkroadrecipes.com/apricot-s... Ingredients 2 cups basmati rice 1/2 cup butter 2/3 cup blanched almonds (See Note 1) 3 oz dried apricots, coarsely chopped 1/4 tsp saffron threads salt and white pepper (See recipe instructions) Instructions Rinse the rice well under running cold water, then put the rice in a large bowl, cover it with lukewarm water and stir in 2 tablespoons of salt. Allow to soak for 1 to 2 hours. Drain and rinse again. Bring medium pot of water to a boil, add 2 more tablespoons of salt, then add the rice and boil gently for 3 to 4 minutes, until almost cooked (See Note 2). Drain, rinse and set aside to drain completely. In the same pan, melt 6 tablespoons of the butter and sauté the almonds until slightly golden, about 4 minutes (2 minutes if using Marcona almonds). Add the chopped dried apricots, cook for a 3 more minutes, then stir in half a teaspoon of white pepper, half teaspoon salt and half of the rice. Gently flatten down the rice, tapping to flatten using your fingers or spatula, then spoon the remaining rice on top. Melt remaining 2 tablespoons of butter and pour over the top, along with 3 tablespoons of water. Cover the pan with a tight lid and cook on the lowest possible heat for 35 minutes (I use a heat diffuser on top of burner like when using a tagine). In a small bowl add the saffron threads with 2 tablespoons of hot water and allow to bloom. Turn off the heat, spoon the saffron and its water over the rice, cover with a tea towel, put the lid back on and set aside for 10 minutes. Serve hot, using a large spoon, scooping the two layers of rice together or toss and mix before serving. Notes 1. I like to use Marcona almonds (completely optional) and roughly chop them. Marcona almonds are blanched, then roasted in olive oil and sprinkled with sea salt. Feel free to use blanched, slivered almonds. 2. Check the rice by trying a grain. It should still have a little bit of bite to it. ========================================= Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too! FOLLOW ME HERE: Pinterest:   / silkroadrecipes   Instagram:   / silkroadrecipes   Facebook:   / srrecipes   Email: [email protected]