Time 1h55m Yield 4 Number Of Ingredients 15 Steps:
Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use. Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes. Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry. Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork. Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.
Time 1h15m Yield 6 servings Number Of Ingredients 15 Steps:
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander. Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries). Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.) Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes. Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish. To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight. Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander. Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top. Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat. Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 11 Steps:
first,chop onions and fry in small amount of oil until the color changes to golden,. add 1 tablespoon turmeric and stir. add ground meat,salt and another tablespoon of turmeric and stir until the meat is nearly fried. add 1 teaspoon tomato paste and salt. add chopped cabbage and stir until the color of cabbage is going to change. then add cinnamon,ginger and caraway and stir until they mix. add 1/2 cup water and cover the saucepan lid and cook over medium heat for 15-20 minutes(depends on your cabbage). add washed rice and 500 ml water with small amount of salt half spoon cooking oil and cook it without lid on medium heat. when the rice is half-cooked,rinse it. then pour half spoon oil in a saucepan,add some rice,then add the mixture of cabbage and meat you made on the top,and repeat it,the last layer is rice.cover your saucepan and let it cook on light heat for about 40 minutes.
Time 45m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods. Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant. Add rice, cook for 2 minutes, stirring to coat with oil. Add stock, sultanas and a pinch of salt. Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary. Allow to stand covered for 10 minutes. Stir through pomegranate seeds and coriander leaves. Spoon rice onto a large platter.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Core the cabbage but keep it whole. In a large pot, heat cabbage and water and boil over high heat. Reduce heat to simmer and cook for 10 minutes. Drain and set aside allowing it to cool. Meanwhile, heat oil over medium heat in a large skillet. Add onion and red pepper. Saute. Stir in cumin, saffron, rice, apple and raisins. Add water and salt to rice mixture. Boil. Once boiled, gradually reduce heat and simmer. Cook for 10 minutes (rice will be undercooked). Remove from flame. Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere). Oil the inside of an 8" metal colander. Line its bottom and inside with 8 cabbage leaves. Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander. Fill a large pot (1 big enough to fit colander inside of) with about 1" water. Place colander with the stuffed cabbage in the pot. Heat and allow to simmer. Cover and steam cabbage for 20 minutes. Remove from flame and allow to cool for 10 minutes. Place a flat serving plate upside down on top of the colander. Holding them firmly together, turn them over. Gently lift the colander off cabbage and serve!
