#saffron rice

[daily-deliciousness]

One pot chicken & chorizo paella

[lavender-album]

04/25/25 persian tea + tahdig 🫖

[cerusee]

Fesenjan (Persian Chicken and Walnut Stew)

Ingredients:

4 chicken legs

2 onions, chopped*

500ml / 2 cups chicken stock

100g / 3.5 oz walnuts, roughly chopped

3 tablespoons pomegranate molasses

1 teaspoon cornstarch

Fresh pomegranate seeds, for serving

Preparation:

Sweat the onions in olive oil (or butter, or a neutral oil) until translucent, approx 10 min.

Add the chicken legs to the pan, and brown either side, approx 10 min.

Pour 450ml (all but 3 tablespoons) of the chicken stock into the pan. Bring to a simmer, and simmer for 30 minutes.

Meanwhile, lightly toast the walnuts, and then grind in a food processer or with a mortar and pestle. Add the remaining 50ml / 3 tablespoons of chicken stock, so that it becomes a paste. Then stir in the pomegranate molasses and the cornstarch.

Remove the chicken legs from the stock and use two forks to shred the meat off the bone.

Stir the walnut paste into the pan-full of stock, and simmer for five minutes. Add the shredded chicken, and then serve with saffron rice, and sprinkle with fresh pomegranate seeds.

Ceru notes: I have unfortunately not only lost the link for this specific iteration of fesenjen, but my saved version omitted some crucial details, like the quantity of onions. I am eyeballing those onions as being like 1-2 chopped yellow or red onions, so that’s what I put up there. If you make this and find yourself going “too much onion” or “not enough onion”, please just follow your heart and taste buds.

For the chicken: the recipe says chicken legs but doesn’t clarify which cuts (in the US, you commonly see three variations: chicken drumsticks, chicken thighs, and unjointed chicken legs). I think this recipe means unjointed chicken legs, which is like…2-3 lbs of bone-in dark chicken, typically? You are basically aiming for a pretty intensely flavored meat stew here, so adjust as you see fit.

I usually serve this on top of/sort of to the side of saffron rice, (recipe below!) I think it would also taste fine with plain white rice, but the flavors here mingle VERY well so I recommend giving the saffron rice* a whack. *saffron optional

I STRONGLY recommend using the fresh pomegranate seeds, if you can get your hands on them. This is one of those stews that tastes un-fucking-phenomenally good, but looks like brown goop. Pomegranate seeds make it look pretty!

Pomegranate molasses is sold at middle eastern markets and groceries, some of your fancier grocery stores, and online. If you can’t get it or don’t want to buy a whole bottle just to try it (legit!) there’s a bunch of different suggested substitutes, none of which I’ve tried, although I personally think balsamic vinegar would be your best bet. I don’t think they taste the same, but they have a similar balance of sweet/tart/acid.

Saffron Rice

Prep Time: 2 minutes Cook Time: 20 minutes Total Time: 22 minutes

Yield: SERVES 4 as a Side Dish

Ingredients:

2 cups white Thai jasmine-scented rice, OR substitute white basmati rice (Note: brown rice is not successful with this recipe)

3 1/2 cups good-tasting chicken or vegetable stock

1.5 to 2 Tbsp. fish sauce, OR 1/4 to 1/2 tsp. salt if vegetarian/vegan (to taste)

1/2 tsp. turmeric

1/2 tsp. saffron threads (or omit and increase the turmeric to 1 tsp.)

optional: 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)

squeeze of lemon or lime juice

Preparation:

Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.

While stock is coming to a boil, add the turmeric, saffron, chili, and a squeeze of lemon or lime juice. Stir well.

Add the rice, plus 1.5 Tbsp. fish sauce (or 1/4 tsp. salt) and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.

When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot is remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more (great if you're having guests!).

Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the chili may have risen to the surface - just stir it back into the rice). Taste-test for salt, adding 1/2 Tbsp. more fish sauce or a little more salt if needed (how much will depend on the saltiness of your stock). If too salty, add another squeeze of lemon juice. See below for links to curry recipes and other Thai food that goes well with saffron rice. Enjoy!

Note: Along with the flecks of red chili, you may notice a few splashes of reddish-orange coloring throughout your rice - this is from the saffron, and is desirable.

http://thaifood.about.com/od/quickeasythairecipes/r/thaisaffronrice.htm

Ceru notes: I know it says “saffron rice” right there in the title, but saffron is expensive. If you’re less willing than I am to splurge on spices, skip it and just add a little more turmeric.

Every time I’ve made this as written, it’s come out a little on the soupy side, more than I’d like when I’m serving it alongside a chicken stew. Rice is always tricky this way, since environmental factors like ambient humidity can affect how much liquid your rice needs to cook with the absorption method (i.e. where you pour over a predetermined amount of liquid and then let the rice slowly absorb that over a moderate heat), as can pre-rinsing or soaking the rice prior to cooking. I might recommend scaling back the liquid as called for, unless you happen to live in a dry climate.

[theswordofdamntheseknees]

Teriyaki Skrimps with Yellow Saffron Rice, anyone?

In ramekins

It’s my first shot at this recipe, but I think I nailed it! The gravy is so good.

Who’s in?!

[iranianrestaurant]

Discover the Flavors of Iran Top Authentic Dishes to Savor

Iranian cuisine, with its rich history and diverse culinary traditions, offers a tantalizing array of flavors that are sure to delight any food enthusiast. Rooted in ancient Persia, Iranian dishes blend influences from various cultures, creating a unique and exquisite gastronomic experience. In this article, we delve into some of the most iconic and authentic Iranian dishes that you must savor to truly appreciate the depth and diversity of this remarkable cuisine.

A Journey Through Iranian Cuisine

1. Kebabs: The Quintessential Iranian Delight

Kebabs are perhaps the most internationally recognized Iranian dish. These skewered and grilled meats, often marinated with a blend of spices and herbs, are a staple in Iranian households and restaurants alike. The most popular varieties include:

Chelo Kebab: This classic dish consists of juicy kebabs served with saffron-infused basmati rice, a dollop of butter, and a sprinkle of sumac.

Jujeh Kebab: Tender pieces of chicken marinated in saffron, lemon juice, and yogurt, then grilled to perfection.

Kebab Koobideh: Made with minced lamb or beef, this kebab is flavored with onion, turmeric, and saffron.

2. Fesenjan: A Taste of Festivity

Fesenjan is a rich and flavorful stew made with pomegranate molasses and ground walnuts, typically cooked with duck or chicken. This dish is a staple during celebrations and special occasions, showcasing the perfect balance of sweet and savory flavors. The deep, tangy notes of the pomegranate complement the nutty richness of the walnuts, creating a harmonious and unforgettable taste.

3. Ghormeh Sabzi: The National Dish

Often hailed as the national dish of Iran, Ghormeh Sabzi is a fragrant herb stew that combines fresh herbs like parsley, cilantro, and fenugreek with kidney beans and tender chunks of meat. The addition of dried limes gives this dish its distinctive tangy flavor. Served with steamed rice, Ghormeh Sabzi is a comfort food beloved by Iranians around the world.

4. Tahdig: The Golden Crunch

No discussion of Iranian cuisine is complete without mentioning Tahdig. This crispy, golden crust forms at the bottom of the rice pot and is highly prized for its texture and flavor. Made from either plain rice or rice mixed with ingredients like potatoes, yogurt, or bread, Tahdig is often served as a crunchy accompaniment to the main course.

5. Ash Reshteh: Hearty and Nourishing

Ash Reshteh is a thick, hearty soup that combines beans, lentils, noodles, and a variety of herbs. Often enjoyed during the colder months, this soup is topped with kashk (a type of fermented whey) and fried onions, adding a rich, tangy depth to the dish. Ash Reshteh is not just a meal; it's a comforting experience that warms the soul.

6. Mirza Ghasemi: A Smoky Eggplant Delight

Originating from the northern region of Iran, Mirza Ghasemi is a smoky and flavorful dish made with roasted eggplant, tomatoes, garlic, and eggs. This vegetarian dish is typically served with flatbread or rice and is known for its distinctive smoky aroma and rich, savory taste.

7. Saffron Rice: The Jewel of Persian Cuisine

Saffron rice is a cornerstone of Iranian meals, renowned for its vibrant color and aromatic flavor. Made with high-quality basmati rice and infused with saffron, this dish is often garnished with barberries, pistachios, and almonds. The luxurious flavor of saffron elevates even the simplest meal, making it a cherished component of Iranian dining.

8. Khoresht Gheymeh: Comfort in a Bowl

Khoresht Gheymeh is a beloved Iranian stew made with split peas, meat (usually lamb or beef), and dried limes, simmered in a rich tomato sauce. Often topped with French fries or eggplant slices, this dish is served with a side of saffron rice and is a comforting staple in Iranian households.

9. Sabzi Khordan: Fresh Herb Platter

Sabzi Khordan is a platter of fresh herbs including basil, cilantro, parsley, and mint, often accompanied by radishes, scallions, and feta cheese. This refreshing and aromatic assortment is a traditional accompaniment to Iranian meals, providing a burst of fresh flavors that enhance the dining experience.

10. Persian Sweets: A Delightful Finale

No Iranian meal is complete without indulging in some of its delicious desserts. Persian sweets are often delicate and fragrant, incorporating ingredients like rosewater, saffron, and pistachios. Some popular desserts include:

Baklava: Layers of phyllo dough filled with nuts and sweetened with honey or rosewater syrup.

Zoolbia-Bamieh: Deep-fried sweets soaked in saffron and rosewater syrup.

Faloodeh: A refreshing sorbet made with rice noodles, rosewater, and lime juice.

Embrace the Culinary Richness of Iran

Iranian cuisine is a treasure trove of flavors, textures, and aromas that reflect the country's rich cultural heritage and culinary expertise. From the fragrant stews to the crispy rice dishes and delightful desserts, each bite offers a journey through Iran's storied past and vibrant present. Whether you're exploring these dishes for the first time or revisiting familiar favorites, the authentic flavors of Iran are sure to captivate your senses and leave you yearning for more.

[chuck-snowbug]

Pork Curry, Saffron Rice & Cherry Tomato Salad feat. African Hippos - July 2023

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[tastyreceips]

Bouillabaisse-inspired Halibut with Saffron Rice and Ratatouille

[caribbeanvibesblog]

Saffron Rice🍚 Macaroni Pie🥧 Stew Chicken🍗 Dry Pigeon Peas Bake Chicken🍗 Potato🥔 Salad 🥗 😋😋😋

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