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Easy Persian Saffron Rice (with Rose Water)
A quick and easy Persian style rice with flavours of saffron and rose water, without the customary tahdeeg.
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Course:
Side Dish
Cuisine:
Persian
Keyword:
persian, rice
Prep Time:
5
minutes
minutes
Cook Time:
24
minutes
minutes
Total Time:
29
minutes
minutes
Servings:
8
(6-8)
Calories:
299
kcal
Author:
Azlin Bloor
Ingredients
▢
600
g
Basmati rice
▢
2
Tbsp
salted butter
▢
875
ml
water
▢
3
Tbsp
liquid saffron
▢
2
tsp
salt
▢
2
tsp
rose water
Garnish (optional)
▢
Edible Dried Rose Petals
▢
Pistachios
▢
Almonds
▢
Pine Nuts
▢
Barberries
Metric
US
Instructions
Rinse the rice until the water runs clear.
Heat the butter on medium heat and fry the rice for a minute, stirring and coating the rice with the butter.
Add the water and increase the heat to high. Add the liquid saffron and salt and stir to mix.
Cook on high heat until the water has evaporated and little steam vents (holes) appear on the surface of the rice.
Put a close fitting lid on, lower the heat right down and cook for 14 minutes.
Take the saucepan off the heat and leave the rice to rest for 5 minutes.
Sprinkle the rose water all over and fluff the rice up with a fork and serve while hot. Garnish with the rose petals and nuts, if using.
Nutrition
Serving:
8
|
Calories:
299
kcal
|
Carbohydrates:
60
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
616
mg
|
Potassium:
86
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
89
IU
|
Calcium:
24
mg
|
Iron:
1
mg
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