A very Good Morning/Evening/Day… To all my lovelies?
Please do accept my Apologies for being AWOL for a bit, but My reason are valid enough, as you will see.
In the last 2 weeks I had joined my Betterhalf, IMRAN, on one of his Business trips, to Bahrain and Saudi Arabia, and for a long while I had been yearning to visit the Holy Cities of Makkah and Madinah In Saudi Arabia. By the Grace of Allah / God, this yearning of mine, and I’m sure a yearning of all other Muslims out there, had finally come to fruition, when IMRAN and I had done a rather quick stopover at Makkah and Madinah, to Perform our UMRAH(A minor/Lesser Pilgrimage)
It was the Most Incredible Of experiences, and I pray Allah / God, blesses all Muslims to visit His Holy Lands, at least once in our lifetime, Ameen!!!.
So while in the Middle East, I had come across a good few dishes that I have decided to give a try when I was back home in South Africa. Now as I begin to settle into my daily life back home, allow me to share with you this Saffron Rice Recipe, no huge effort or rocket science, but the beautifully Fragrant and Flavored Dish , would definitely be a crowd pleaser, a wonderful alternative to the regular Plain rice dishes we usually serve up. This Rice dish is served in most Middle Eastern Countries, and goes perfectly, as a side serving, with just about any other dish, be it a Roast, Seafood or even Curries.
This here is my take on Saffron Rice, and I do hope you all give it try, and as always I look forward to all your Feedback.
Happy Rice Fluffing
Author : Foodeva Marsay (@foodeva_marsay)
1 and 1/2 Cups Rice (any variety)
1 Teaspoon Salt (or to taste)
3 Small Cinnamon Sticks
2 Whole Pods of Cardamom (Elachie)
1/4 Teaspoon Tumeric Powder
A Good Pinch of Saffron Strands
~ Add Enough Water to cover and boil all the above until Rice is tender(approximately 25 minutes) *boil rice according to your preference, be it a hard or soft end result that you prefer✅.
~ When Rice is cooked through, strain it into a colander and remove the Cardamoms and Cinnamon Sticks at this stage. (These may be left in if you like)
Sautè (In a pot/pan large enough for the rice)
1/2 an Onion, finely sliced
2 Tablespoon Butter
1/4 Teaspoon Saffron Strands
1 Tablespoon Chopped Dried Cranberries (Optional)
~ Sautè all the above until the onions are light golden in colour.
~ Return the strained rice to this pot/pan.
~ Toss/Fluff through rice with above.
~ Add a dash of water to rice, and set stove heat to lowest, cover with a lid and steam through for 5 minutes or until water is absorbed.
Saffron Rice Is ready to Serve.
~Chopped Walnuts or PineNuts, may be used together with the Cranberries or Sultanas.
NOTE: Recipe works perfectly well without any of the optional ingredients.
*Kindly Share my recipes as posted, ©www.marriamsayed.com*