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Add the rice and cook, stirring constantly for 3 minutes. Stir in the saffron, then the wine, and cook for about a minute, or until the wine reduces a bit. Add the water and season the rice with salt.
In Iran, saffron is usually paired with rice for savory dishes like tahchin. Also in Iran as well as in Turkey, sweet saffron rice called Sholezard and Zerde is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and chopped pistachio nuts. [citation needed] Other, similar dishes exist in other parts of West Asia.
Khatta-mittha bhaat (sour and sweet rice): Rice, boiled with potatoes and spices, yellow in colour and accompanied with lemon peel. Vagharelo bhaat: Aromatic tempered rice using various spices. [15] Doodhpak: Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It ...
4 cup chicken or vegetable stock; a good sized pinch of saffron threads; 2 tbsp - 3 Tbsp butter (14-28g); 1 medium onion, chopped; 2 celery stalks, finely chopped; 1 cup (240g) cooked chicken cut ...
In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. It is quite similar to sholezard, a traditional Iranian dessert, and zerde, a traditional Turkish dessert. Often in Pakistan, instead of yellow food coloring, multiple food colorings are added so the rice grains are of multiple colors.
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Rice (usually long-grain, mostly basmati) cooked with meat, spices and vegetables. Kalamay: Philippines: A sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. Kande Pohe: India: A simple flattened rice dish from Maharashtra usually eaten as breakfast ...
Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
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