iranian recipes – OrigIran https://origiran.com Iranian Original Saffron , pistachio , carpet Sun, 12 Nov 2017 12:49:08 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://origiran.com/wp-content/uploads/2024/02/cropped-origiran-lo-removebg-preview-32x32.png iranian recipes – OrigIran https://origiran.com 32 32 Potato-crusted saffron rice https://origiran.com/potato-crusted-saffron-rice/ https://origiran.com/potato-crusted-saffron-rice/#respond Sun, 20 Nov 2016 09:04:36 +0000 http://origiran.com/?p=129 A gently sweetened rice and potato bake perfumed with saffron, though it’s fried really, not baked, until crisp and golden. Use a mandoline to slice the potatoes as they need to be exactly the same thickness for even cooking. The saffron sugar syrup will continue to develop flavour and colour over a period of seven days so begin this step up to a week in advance.

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]]> A gently sweetened rice and potato bake perfumed with saffron, though it’s fried really, not baked, until crisp and golden. Use a mandoline to slice the potatoes as they need to be exactly the same thickness for even cooking. The saffron sugar syrup will continue to develop flavour and colour over a period of seven days so begin this step up to a week in advance.

 

Ingredients

  • 1 tbsp ground turmeric
  • 3 tsp saffron
  • pinch of salt
  • 250 g long grain rice, soaked for 24 hours in cold water, drained
  • 200 ml saffron sugar syrup
  • 100 ml olive oil
  • 300 g royal blue potatoes, sliced 3–4 mm thick with a mandoline
  • salt


Saffron sugar syrup

  • 1 generous pinch of saffron
  • 160 g caster sugar
  • 160 ml water

Instructions

Soaking time 24 hours

To make the saffron sugar syrup, combine the ingredients in a saucepan over low heat and stir until the sugar dissolves. Increase the heat and bring to the boil. Remove from the heat, transfer to a sterilised jar and allow  to steep for 24 hours before using. The syrup will keep for at least 6 months at room temperature.

Place the turmeric, saffron and salt in a mortar and pestle and pound until combined. Combine the spice mix and rice in a medium saucepan, adding enough water to cover the surface of the rice by 2 cm. Place the saucepan over medium–high heat and cook for 10–12 minutes or until the all the water has evaporated and the rice is almost cooked but still a little crunchy in the centre. Remove from the heat and transfer the rice to a colander to drain. Allow to cool in the colander for 10–15 minutes. Pour the saffron sugar syrup over the rice in the colander and mix gently to combine, allowing the excess syrup to drain away.

Using a medium non-stick saucepan (18 cm–20 cm diameter) with walls that extend at least 6–7 cm above the base, add the oil and arrange the potato slices overlapping in a single layer, until the base of the saucepan is completely covered. Spoon in the saffron rice. Gently and evenly pack the rice down. Place the saucepan over medium-high heat and cook for 2–3 minutes or until the potato begins to fry. Reduce the heat to medium and cook for a further 8–10 minutes or until the potato and rice around the edge of the pan are golden and crisp. Keep an eye on the heat during cooking as the potato can burn if the heat is too high.

Cover the saucepan with a plate and carefully invert the rice on to the plate. Serve immediately.

by:Shane Delia

 

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]]> https://origiran.com/potato-crusted-saffron-rice/feed/ 0 Saffron zoolbiya (deep-fried pastry with saffron sugar syrup) https://origiran.com/saffron-zoolbiya-deep-fried-pastry-with-saffron-sugar-syrup/ https://origiran.com/saffron-zoolbiya-deep-fried-pastry-with-saffron-sugar-syrup/#respond Sun, 20 Nov 2016 08:50:35 +0000 http://origiran.com/?p=125 This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.

The post Saffron zoolbiya (deep-fried pastry with saffron sugar syrup) appeared first on OrigIran.

]]> This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.

 

Ingredients

  • 300 g cornflour
  • 100 g labna (see note)
  • 170 ml water
  • vegetable oil, to deep-fry

Saffron sugar syrup

  • 3 generous pinches of saffron
  • 500 ml (2 cups) water
  • 1 kg caster sugar

Instructions

You will need to begin this recipe 1 day ahead.

To make the saffron sugar syrup, combine the saffron and water in a saucepan and bring to a simmer. Slowly add the sugar and stir until dissolved. Increase the heat and bring to the boil. Remove from the heat, transfer the syrup to a sterilised jar and steep for 24 hours before using. The syrup will keep for at least 6 months at room temperature.

Using an electric mixer on medium speed, beat the cornflour and labna until combined. Gradually add the water and continue to mix until it is a creamy and slightly thick batter with the consistency of thickened cream. Transfer to a squeeze bottle. Cut the tip off the bottle so the opening is about 5 mm in diameter.

Heat the oil in a deep fryer or large wok to 170°C. Squeeze the batter directly into the hot oil in a rough circular motion, about 10 cm round, crossing over the circle a few times to ensure the zoolbiya holds together. Cook for 1 minute on each side or until light golden. Cook as many as will fit in the wok at one time.

Once cooked, transfer the zoolbiya to a wire rack to drain off the excess oil. Pour the saffron syrup into a large shallow bowl and soak the zoolbiya for 1-2 minutes or until they absorb the syrup and take on some of the saffron colour. (The zoolbiya can be cooked ahead of time then soaked once ready to serve.) Drain again to remove the excess syrup and arrange on a plate. Serve immediately.

Note
• Labna is thick yoghurt cheese made by adding salt to yoghurt, then hanging the yoghurt to remove the excess whey. Labna can be purchased from European delicatessens and cheese stores.

 

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