The Good Hearted Woman

Home Cooking & Cozy Living

Sweet Yellow Saffron Rice

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Sweet Yellow Saffron Rice is a delicate, delicious, slightly decadent side dish; equally suitable for a cozy night at home or a celebratory gathering of friends and family.

Sweet Yellow Saffron Rice | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

A while back, I shared one of my favorites Indian recipes – Indian {Pickling Style} Eggplant – inspired and adapted from a recipe in Madhur Jaffney’s classic, Indian Cooking. This recipe for Sweet Yellow Saffron Rice is another favorite adapted from the same source.

At our house, Sweet Saffron Rice is usually reserved for special occasions due to the pricey nature of saffron, and everyone I’ve ever served it to immediately falls in love with it.

Sweet Yellow Saffron Rice | The Good Hearted Woman

Saffron, as you probably know, is arguably the most expensive spice in the world. Saffron comes from the crocus sativus plant, and is incredibly labor intensive to produce. Each saffron flower only has three threads, or “stigmas,” and each stigma must be hand-harvested. It takes over 13,000 stigmas to make one ounce of saffron threads. 

Where to Buy Saffron

When buying saffron, you need to be especially concerned about where (and from whom) it is sourced. High-quality saffron is produced primarily in Spain, India, Iran and some Pennsylvania Amish communities; however, there is also a lot of “fake” saffron out there, enticing consumers with too-good-to-be-true prices. Essentially shredded bark, the flavor and aroma of this knock-off stuff doesn’t hold a candle to the real thing. (Nothing does.) Be safe and only purchase your saffron from reputable, fair-trade spice dealers. 

Even when purchasing high-quality, legitimate saffron, there’s also the whole question of finding a product that is responsibly grown, sustainable, and ethically sourced. Saffron is one of the few crops in the world that must still be hand-harvested, and historically, that work has been done by child laborers. Ethical saffron costs more, but the flavor is a lot sweeter, if you know what I mean. 

Currently, I purchase my saffron from The Savory Spice Shop in Portland’s Sellwood District, most recently to the tune of $13 a gram. I can make three or four batches of Saffron Rice from one gram of saffron threads. 

Is there any substitute for Saffron?

So, right about now you may asking, “Can I substitute anything else for the saffron?” The long answer is Maybe. Some people find that, for everyday eating, turmeric makes an acceptable replacement in this dish. That said, the short answer (and my answer) is No.

No.

That’s all I’m gonna say about that.

Sweet Saffron Rice is an easy, straightforward recipe, and results in a delicate, delicious, slightly decadent side dish. Its light, slightly sweet flavor-profile acts as a nice counterpoint to all kinds of savory dishes.

Sweet Yellow Saffron Rice | The Good Hearted Woman

Sweet Yellow Saffron Rice

Sweet Yellow Saffron Rice is a delicate, delicious, slightly decadent side dish; equally suitable for a cozy night at home or a celebratory gathering of friends and family.
Prep Time45 mins
Cook Time25 mins
Saffron soak time2 hrs
Total Time3 hrs 10 mins
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Indian
Keyword: rice, saffron
Servings: 8 servings
Calories: 220kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1/2 tsp saffron threads
  • 2 Tbs warm milk
  • 1 1/2 cup basmati rice
  • 2 Tbs ghee or clarified butter
  • 8-10 whole cardamon pods
  • 1 2- inch cinnamon stick
  • 3 cups water
  • 4 Tbs sugar
  • 1/3 cup golden raisins
  • 1/3 cup slivered almonds

Instructions

  • Heat milk in a small bowl until it is steaming. Sprinkle the saffron threads into the hot milk and allow to soak for a couple of hours. (For deeper flavor, you can toast them in a dry skillet for a few seconds first, until they become a little deeper red, but be careful - that is spice-gold you're playing with there!)
  • Wash the rice several times, until water runs clear.
  • Drain and then soak the rice in water for 30 minutes. Drain for 20 minutes. (I have, on occasion, done this all in 10 minutes.)
  • Heat the ghee or clarified butter in a large skillet over medium heat. If you are using whole spices, add them at this time and saute for about 30 seconds.
  • Add the rice and saute gently for 3 minutes.
  • Add 3 cups of water and the salt. Gently stir rice and cook until all the water is absorbed.
  • Stir in the saffron milk, dried fruits and/or nuts, ground spices, and sugar.
  • Cover very tightly, and put into a 325° degree oven for 25 minutes. (Or 300° for 30 minutes, or 350° for 20 minutes, depending on what else you are cooking.)
  • Remove any whole spices before serving.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 39.6g | Protein: 3.6g | Fat: 5.5g | Saturated Fat: 2.2g | Cholesterol: 9mg | Sodium: 7mg | Potassium: 118mg | Fiber: 1.2g | Sugar: 10g | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet Yellow Saffron Rice | The Good Hearted Woman

Sweet Yellow Saffron Rice | The Good Hearted Woman

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Easy Paella a la Aneto {Recipe}

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The folks from Aneto traveled all the way from Barcelona, Spain to Seattle, Washington to share their product at the International Food Bloggers Conference [IFBC] last month, and each time I had the occasion to speak with them throughout the weekend I became more and more impressed with their dedication to quality and their passion for their product. But “fancy words won’t feed the bulldog,” as my Dad might have said, so once I got home, I started to experiment.  I wanted to find out if their product was as good as they claimed.

Paella with Aneto | The Good Hearted Woman

Before I go any farther, I should tell you that I am very sensitive to “processed taste”: the intermingled flavor of box or can, preservatives and flavor enhancers – to the point that I avoid nearly all prepared soups, stocks, and broths, as the high water content seems to absorb such processed flavors without fail.  So it was with pleasant surprise that I found Aneto’s Valencian Paella Base to taste as close to “homemade” as I have experienced from a processed product in very long time.  This shouldn’t be surprising though: the ingredient list – completely devoid of anything chemical-sounding or unpronounceable – reads like a card from your great-grandma’s recipe file: Chicken broth made with water, chicken, onion, carrot, cabbage, leek, celery, and sea salt. Sauteed vegetables made with rabbit, duck, tomato, virgin olive oil, ferraura beans, garrofon beans, snails, saffron and rosemary. That’s it.

Traditionally, Valencian Paella is cooked over an open fire, fueled by orange and pine branches. This cooking method produces an aromatic smoke which infuses the paella.  I really liked that Aneto’s Valencian Paella Base is seasoned such that some of this old-world flavor finds its way into the paella, even when cooked on top of a modern stove.

Paella with Aneto | The Good Hearted Woman

Easy Paella {Recipe}

Print Recipe Pin Recipe
Course: Main Dish
Servings: 8 servings
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 tablespoons olive oil divided
  • 8 oz Spanish-style chorizo cut into 1/4 inch pieces
  • 1 lb skinless boneless chicken thighs, cut into 1" pieces
  • 4 garlic cloves minced
  • 1 medium onion coarsely chopped
  • 1 red or yellow bell pepper coarsely chopped
  • 1 teaspoon smoked paprika
  • 1 1/4 cups short-grain white rice I use Arborio rice
  • 2 1/2 - 3 cups Aneto Valencian Paella Base I found that I needed more
  • 1 teaspoon crumbled saffron threads
  • 1 lb medium shrimp shelled and deveined, tail attached
  • Chopped Italian parsley

Instructions

  • Heat 1 tablespoon oil in a deep 12-inch heavy skillet or paella pan over medium-high heat. (I used a heavy-duty wok, and it worked perfectly.) Add chorizo and chicken and stir until chorizo is golden and chicken is cooked through. Remove from pan and set aside.
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  • Add remaining tablespoon oil, garlic, onion and bell pepper to pan. Add paprika and saute for 5 minutes, or until peppers and onion are golden.
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  • Stir in rice, broth and saffron, and bring to a rolling boil, uncovered. Reduce heat, cover and simmer until most of the liquid is absorbed, about 8-10 minutes..Stir in the shrimp and cook, covered, until shrimp are cooked through, about 4 minutes.
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  • Remove from heat and stir in cooked chicken and chorizo. Cover with a kitchen towel and let stand about 5 minutes more, or until all of the liquid is absorbed.

Notes

Simmering time will vary, depending on what kind of rice you use. Also, you may need to add additional stock or water as I did. Just be careful to not stir too much or you will end up with a very runny risotto instead of paella!
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Mr. B loved this paella so much that he took it in his lunch every day for a week straight! Which reminds me – Paella is traditionally a party dish, and you can easily feed a small army with one batch!

Paella with Aneto | The Good Hearted Woman

A few words about Saffron:? ? I’m just wild about saffron. ? (If you are over 40, you just smiled.) Anyway, did you know that saffron is the single most expensive cooking ingredient on the planet? More expensive per ounce than truffles or good French wine. And TOTALLY worth it! You can make this recipe without the saffron, or you can substitute in turmeric, but really, there is nothing in the world that tastes like saffron except, well – saffron. (Just to keep Karma happy, when purchasing saffron, please be sure to look for an organic, Fair Trade product.)

Aneto products can be found at Whole Foods and online at Amazon.com (Affiliate link). Aneto - IFBC 2014 | The Good Hearted Woman

Disclosure: As an IFBC 2014 attendee, I received free Aneto products and the cool apron pictured above. As always, all opinions are my own.

Dolmades {Stuffed Grape Leaves}

By 2 Comments

Dolmades, cut

These savory little bites can be made for meat lovers and vegetarians (even vegans!), taste great warm or cold, and last for days. The perfect party snack!

How to roll a stuffed grape leaf - Step 1

Dolmades {Stuffed Grape Leaves}

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: Mediterranean
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 jar grape leaves
  • 1 1/2 cups rice uncooked
  • 1 medium onion diced
  • 2 Tbs olive oil
  • 2 cups water
  • 2 Tbs fresh dill chopped
  • 1 tsp fresh mint minced
  • 4 oz feta cheese crumbled
  • 1/2 cup pine nuts
  • 3/4 cup golden raisins
  • 1/2 cup lemon juice
  • salt and pepper

Meat Option

  • 1/2 lb lean ground pork
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

Instructions

  • In a dry skillet, toast pine nuts until lightly browned. Set aside.
  • Saute onion in olive oil until golden. Add rice and saute until rice is coated and very lightly browned. Add water, salt and pepper and simmer until water is all absorbed and rice is half cooked.
  • Add rest of ingredients (except grape leaves and lemon juice) and toss to mix well.
  • If you are making a portion of the rolls with meat, divide mixture into thirds at this point. To each third that you wish to make with meat, add 1/2 pound lean ground pork, 1/2 teaspoon kosher salt, and a few grinds of pepper.
  • Roll mixture into grape leaves. burrito-style. (See pictures below)
  • Line skillet or large pot with additional grape leaves, and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan. Pour 1/2 the lemon juice over the top and add enough water to cover the dolmathes halfway.

You can cook these a couple of ways:

  • Simmer for about 45 minutes on low, until all the liquid is absorbed and the rice is fully cooked - OR - Cover the pot and put it in the oven. Bake about 35-45 minutes at 350F.
  • When the dolmathes are done, pour the rest of the lemon juice over the top.Serve warm or cold, with Feta-Dill Sauce or tzatziki.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Pine nuts can be very expensive, but I buy mine in bulk, and just get what I need – no more – so they really aren’t too bad, and a little goes a long way.  If you really don’t want to use pine nuts, you can substitute chopped walnuts or pistachios.

Meat-eaters’ Option:
Divide mixture into thirds. Make vegetarian rolls with 2/3 of mixture. With the remaining 1/3, add 1/2 pound lean ground pork or ground lamb, plus about 1/2 tsp of kosher salt and a few grinds of pepper.  (I always use pork because I don’t eat lamb, but Mr B is lobbying for lamb-stuffed rolls one of these days.)  I cook my meat rolls in a separate pan from my vegetarian rolls, but this depends entirely on the preferences of the vegetarian eaters in your house – the rolls can be cooked all together.

Toast pine nuts in a dry skillet.

Toast pine nuts in a dry skillet until lightly browned. At the exact moment when these were just starting to toast, My kids had a minor crisis and I turned my attention away from them for a few seconds. Such is life.

How to roll a stuffed grape leaf - Step 1

How to roll a stuffed grape leaf (Step 1) Place about 2 tablespoons of filling mixture in the center of the grape leaf.

How to roll a stuffed grape leaf - Step 2

How to roll a stuffed grape leaf (Step 2) Roll it up, burrito-style.

How to roll a stuffed grape leaf - Step 3

How to roll a stuffed grape leaf (Step 3) The end product should be very slightly loose to allow room for the rice to expand when it cooks.

Dolmades, cut

Serve with garlic-dill sauce. (These are cut open so you can see what’s inside. When you serve them at home, leave them intact.)

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