Thursday, April 17, 2008

Saffron Rice with Tomatoes and Fresh Oregano

I had copied this recipe from Martha Stewart, and one day, when I have access to saffron, I will be cooking it. But for now, I'm just adding it so that I don't lose the recipe. If you cook it before me, please let me know what you think.

Saffron is actually the dried stigmas of the crocus; each flower yields only three stigmas. Saffron is hand-picked and is the world's most expensive spice. It imparts a golden color to food. Use it very sparingly as a few threads go a long way. Toast the threads before grinding them, or steep whole threads in water, stock, or milk to release the flavor. Do not use wood utensils when cooking with saffron as wood absorbs the spice.

According to the magazine the rice needs to be tossed gently, or it will become gummy. And it is cooked almost like cooking pasta, so don't be surprised when you have water left over.


SAFFRON RICE WITH TOMATOES AND FRESH OREGANO

Ingredients:
1 saffron
2 tablespoons coarse salt, plus more to taste
1 1/2 cups jasmine or long-grain white rice
3 tablespoons unsalted butter, room temperature
2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
Freshly ground pepper
6 fresh oregano, leaves picked from stem

Directions:
Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain rice well.

Place rice in a serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano leaves. Serve immediately.

Makes 4 servings.

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