Long-grain rice is cooked in chicken stock with saffron, cinnamon and currants in this easy Saudi rice dish, served either as a main or as a smaller between-meal portion.
Wash the long-grain rice and soak it in lukewarm water for 20 minutes, then drain.
Sauté the onion in butter, add the rice and toast it for a few more minutes.
Add the chicken stock, saffron, cinnamon, currants and salt; once it boils, simmer on low heat for 20 minutes until the liquid is absorbed.
Take the pot off the heat and let it rest covered for 10 minutes, then fluff with a fork and serve.
Be sure to soak the rice before cooking; skip this step and the grains will stick together. Allergens: contains dairy (butter).
Using vegetable oil instead of butter makes the rice lighter; the grains lose a little of their shine in that case.
Admin DadaGastro · verified in test kitchenSafran bulamadığım için yerine az miktarda zerdeçal kullandım, renk yine güzel sarı oldu ama tarifteki kadar derin bir koku alamadım; yine de aile çok beğendi, bir dahaki sefer gerçek safranla deneyeceğim.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.