HOW TO COOK SAFFRON RICE ARABIC STYLE
#SaffronRice
#Arabicstyle
Easy Saffron Rice Recipe.Saffron rice arabic style.
INGREDIENTS
2 cups basmati rice
1 tsp salt
2 tablespoon oil
A pinch of saffron
1/4 cup hot water
cinnamon sticks
bay leaves
cardamom
1 tablespoon ghee/butter/oil
Bitterman Gourmet Salt - Buttery Popcorn, Saffron, Black Truffle, Haleakala & Molokai
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They make SEVERAL different flavors.
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Music published on Mar 26, 2016
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How To Make Healthy Popcorn Using White Corn
How To Make Healthy Popcorn Using White Corn
One thing I know for sure is when there's a movie to watch there is popcorn to pop, followed by that moment when you finish your popcorn and then the movie starts. Yes, that's me, Is it you too? After eating handfuls of popcorn I always felt like sh!t afterwards, like sluggish, and never kinda knew why. I thought it was the butter, so I changed to ghee, then thought it was the ghee so I changed to coconut oil, though it was the coconut oil, so then I stopped making popcorn. But I kept watching movies, but it just wasn't the same. Then really just forgot about popcorn and even stopped buying it. And then, and THEN I found it...
***
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Bob's Red Mill White Popcorn
Coconut oil
1 tbsp Ghee/Clarified Butter
Salt to taste
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In a saucepan, add the coconut oil, ghee and salt.
Add your white popcorn.
Put the lid on then shake.
Once popping starts, gently shake the pan and adjust the heat.
Transfer to a bowl, add salt to taste and enjoy!
Watch more of my video and don't forget to subscribe and don't forget to grab a FREE copy of my eBook:
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Thanks for watching this video on How To Make Healthy Popcorn Using White Corn
Fancy baked saffron rice using the most expensive ingredient in the world
If you want to impress someone this is a very easy and fancy Iranian rice dish.
ngredients
for 4 servings
MARINATED CHICKEN
1 cup full fat greek yogurt
1 tablespoon ground turmeric
1 tablespoon black pepper
1 teaspoon of saffron water
1 tablespoon salt
6 chicken ????
YOGURT RICE
4 cups water
2 1/2 cups basmati rice, rinsed and previously soaked in salty water (overnight or at least 30 mins)
¼ teaspoon saffron thread
1 tablespoon warm water
1 cup plain full-fat greek yogurt
2 large egg yolks
1 tablespoon ground turmeric
½ teaspoon kosher salt
½ teaspoon black pepper
4 tablespoon of melted butter
CHICKEN AND ONIONS
2 tablespoons olive oil
1 medium white onion, sliced
1 teaspoon kosher salt
ASSEMBLY
2 tablespoons softened butter
3 tablespoons olive oil, divided
½ cup barberries, sultanas or currants
1 teaspoon of sugar
1 pinch kosher salt
1 tablespoon of rose water
Preparation
Make the marinade: In a large bowl, mix together the yogurt, turmeric, saffron water and salt. Add the chicken and toss to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 1 hour, or overnight.
Rinse the rice until the water runs clear. Then soak the rice in 4 cups of water with two tablespoons of salt for at least 30 mins or overnight.
Preheat the oven to 400°F (200°C).
Make the yogurt rice: Add the water to a medium pot and bring to a boil over high heat. Add the rice and simmer for 5 minutes. Drain the rice and rinse with cold water to stop the cooking process. The rice should be slightly translucent with a completely opaque center. Set aside to drain completely.
If using the saffron, combine with the warm water in a small bowl. Cover with plastic wrap or a lid and let bloom for about 5 minutes, until the water has cooled.
In a medium bowl, mix together the yogurt, egg yolks, turmeric,salt, pepper, and bloomed saffron, if using, until bright orange-yellow. Add half of the rice and stir to incorporate. Set aside.
Cook the chicken and onions: Wipe the marinade off the chicken, then cut into bite-size pieces.
Heat the olive oil in a medium pan over medium heat. When the oil is shimmering, add the onion and cook until just translucent, about 5 minutes. Add the and salt. Then add the chicken and cook until just cooked through, about 7 minutes. Remove the pan from the heat.
Grease a 2½-quart ovenproof glass bowl or a 5-inch square casserole dish with the butter and 2 tablespoons of olive oil.
Add the yogurt rice to the prepared bowl and pack down with a spatula. Evenly distribute chicken and onion mixture over the yogurt rice and pack down. Add the remaining cooked rice on top in an even layer. Cut a piece of parchment paper to cover the bowl and then wrap tightly with foil.
Bake for 45 minutes, until the rice on the bottom is crispy and browned.
In a small pan, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the barberries and sauté for 3 minutes with the sugar and some butter until warmed. Remove the pan from the heat and season with a pinch of salt.
To serve, carefully invert the bowl onto a serving platter or cutting board. If it does not release, take a spatula and run it along the sides, then try again. Spoon some of the yogurt sauce over the top and sprinkle with the barberries. Serve with the remaining yogurt sauce alongside.
Enjoy!
How To Make Healthy Homemade Caramel Popcorn || Saffron Trail Kitchen || Vegetarian Kid's Recipes
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Wondering what snack to make for your kid today? This homemade healthy popcorn is just the thing for you. Nandita's son has given it, his approval. Here's hoping your kid will do the same. Do let write in to let us know :)
Ingredients:
2 tbsp Corn Kernels
2 tsp Coconut Oil
1/2 tsp Salt
2 tbsp powdered Jaggery
Hey did you like this recipe for your kid? Now it's time to make something healthy for yourself. Here's Nandita's version of a Millet Pulav,
Enjoy! :)
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