Text 24165, 103 rader
Skriven 2012-04-28 05:40:00 av Dave Drum (60937.cooking)
Ärende: This ought to go good wit
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many things as a side dish ...

Cruising around my home page I noticed this recipe - which I am going to make
SOON.

"When my friend Kerissa Barron first told me about this buttery rice pilaf, I
couldn't wait to try it. Then she told me it had saffron in it. Uh oh. For some
reason, saffron is a spice that sort of tastes like soap to me. Not a big fan.
But, I'll try just about anything once, and in this case, thank goodness. I
couldn't stop eating this rice. Browned in clarified butter, with cinnamon,
cardamom, and cloves, cooked in a saffron infusion, and tossed with nuts and
raisins, this rice is the bomb." -- Elise

I don't understand this. I have never noticed a soapy component to saffron.
Nothing like, say, cilantro. But, then, I don't use a lot of the uber expensive
herb.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Saffron Rice Pilaf
 Categories: Rice, Herbs, Citrus, Nuts, Fruits
      Yield: 6 servings

    1/2 ts Saffron threads
      2 tb Ghee or clarified butter *
      4    Cardamom pods
      1 sm (2") cinnamon stick
      4    Whole cloves
     10    Black peppercorns
  2 1/2 c  Long grain white rice **
      2 ts Kosher salt
           Zest of one orange (about
           - 1 1/2 ts, packed)
      2 tb Pistachios
      2 tb Blanched slivered or sliced
           - almonds
      2 tb Golden raisins


  Heat a large kettle of water (a little more than a quart)
  to boiling. Place saffron in a small bowl, cover with 2
  Tbsp of the hot water, set aside.

  Heat 2 tablespoons of ghee or clarified butter in a 2
  quart, thick-bottomed saucepan on medium-high heat until
  hot. Add the cardamom pods, cinnamon stick, cloves, and
  peppercorns to the pan. Gently fry the spices for 2
  minutes.

  Add rice, and fry for 3 more minutes, stirring after a
  minute or two. Some of the rice should brown at the bottom
  of the pan. Remove the pan from heat. Add four cups of the
  hot water you prepared in step one to the pan, taking care
  to add slowly as it may bubble up and splatter. Add two
  teaspoons of salt. Add the saffron threads and their
  soaking liquid. Add the orange zest. Stir, bring quickly
  to a boil, reduce the heat to the lowest setting. Cover
  tightly and cook for 20 minutes.

  While the rice is cooking, in a small frying pan, heat on
  medium high heat and add the pistachios and slivered
  almonds. Toast until lightly browned, about 3 or 4
  minutes, remove from pan into a bowl.
 
  After 20 minutes, remove the lid from the rice, pick out
  the spices that have floated to the top of the rice - the
  cinnamon stick, any whole cardamom pods, black peppercorns
  or cloves. Scatter golden raisins over the top of the
  rice. Replace the lid and cook for 5 more minutes.
 
  Stir in the toasted almonds and pistachios.

  Serve.

  Yield: Serves 5 to 6.

  * To make clarified butter for this recipe, melt 4
  tablespoons of sliced unsalted butter in a small saucepan
  on medium heat. Let the butter foam up, which releases its
  moisture. When the foaming subsides a bit, you may see
  solids in the melted butter beginning to brown, remove
  from heat and pour through a fine mesh sieve lined with
  cheesecloth or a paper towel (to strain out the solids)
  into a bowl.
 
  ** Sometimes depending on how the rice was packed, it will
  need to be rinsed before cooking, especially rice that you
  buy in large bulk bags. If there is powdery stuff around
  the rice, you'll need to rinse it. If this is the case
  with your rice, rinse it until the rinsing water runs
  clear, and spread the rice out to dry on a large baking
  sheet. Make sure it is completely dry before frying.

  From: http://simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Wine is a constant proof that the gods love us and want us to be happy.
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