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Saffron Rice And Almond Salad

chef.alexande's picture
<p><a href="http://www.flickr.com/photos/chadilaksono/5637258174/">Image Credit</a></p>
Ingredients
  Long grain rice 8 Ounce (1 Cup, 225 Gram)
  Water 1 Pint (2 1/2 Cups, 600 Milliliter)
  Salt 1 Pinch
  Saffron threads 1⁄2 Teaspoon, infused for 1/2 hour in hot water
  Hot water 30 Milliliter (2 Tablespoon)
  Parsley 1⁄2 Teaspoon
  Wine vinegar 15 Milliliter (1 Tablespoon)
  Olive oil 45 Milliliter (3 Tablespoon)
  Sugar 1 Teaspoon
  Blanched almonds 4 Ounce (100 Gram)
  Red chilies 2 , seeded, rinsed and thinly sliced (Chilies)
Directions

MAKING
1) In a saucepan, heat water along with salt and saffron. Put the rice, and bring to the boil. Simmer on low heat for cooking covered for about 20 to 25 minutes till the water evaporates and rice is soft.
2) Turn off the heat and keep rice aside.
3) In a bowl, mix together parsley, vinegar, oil and sugar. Pour the mixture into the hot rice. Stir well to mix.
4) Put the rice in refrigerator for few hours until it's chilled.
5) The chilled rice can be mixed with chillies as per choice.

SERVING
6) Before serving, grill the almonds or lightly roast it in a oven till brown. While toasting the almond, keep in mind to shake the pan frequently to avoid burning the almond. Make pieces of the almond and sprinkle it over the rice. Serve immediately.

TIPS
Don't let this salad stand for a long time before serving as the almond might loose crunch. Once the rice and almond is mixed, serve this dish immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Rice, Almond
Restriction: 
Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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