A festive Iraqi rice dish, timman zaafaran is made by coloring the rice yellow with saffron and butter, then garnishing it with dried fruit. Its simple yet impressive presentation makes it a popular accompaniment to meat dishes.
Boil the rice in salted water over medium heat for 6–7 minutes, until partially tender, then drain.
Stir the rice together with the saffron water and some of the butter. Cover and steam over low heat for 18–20 minutes.
Sauté the raisins and almonds in the remaining butter over medium heat for 3 minutes.
Sprinkle the raisins and almonds over the rice and serve hot.
Store in a covered container in the refrigerator for 2 days. Allergen: Based on the ingredient list, this dish contains milk and dairy products and tree nuts. Check packaged product labels for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
