Sausage and buttery saffron rice - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Sausage and buttery saffron rice! A quick and easy dinner that is ready in under 35 minutes! I got this recipe from Real Simple magazine. I am posting the recipe as published, but when I made it I used Turkey Sausage and Brown Rice. So good DH was checking the skillet for more after we were done! You're in for a real treat! This is the ultimate one pot meal - everything is cooked in one pot and its packed with flavour!
Heat the butter in a saucepan over medium heat.
Buttery saffron rice, crowned with a crisp, golden tahdig, is the perfect centerpiece for your next Persian feast.
This calls for the traditional two-step method of Persian rice preparation—parboil and drain, then add enough fat to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig.
You can cook Sausage and buttery saffron rice with 8 Ingredients and 5 steps. See the following guide!
Ingredients for Sausage and buttery saffron rice:
- 1 quart long grain rice.
- 3 quart water.
- 1/2 tsp saffron threads.
- 1 tsp saffron flowers.
- 1/4 cup chives oil.
- 1 1/2 tsp salt.
- 1 lb smoked sausage.
- 1 1/2 cup butter.
Add the broth, saffron, and rice and bring to a boil. Season with the salt and pepper. Spoon onto plates and add the cilantro (if using). Stir the rice into the casserole and let it cook for about a minute.
Step by step how to cook Sausage and buttery saffron rice:
- Slice the sausage on a bias.
- Heat pot add saffron, butter, and sausage..
- Add chives oil, after 4 minutes add rice stirring occasionally. After 3 minutes, and rice Is coated well, add 2 quarts water..
- Cover and boil for 10 -12 minutes stirring occasionally. Rice should be getting very thick add last quart of water, stir once cover. Boil 7 minutes covered, remove from heat don't disturb. Keep covered for 20 minutes hope you enjoy..
- I forgot to mention when to add saffron made correction. Thank you to vincent.parrish.5 for finding it!.
The rice absorbs so much flavor during the cooking process, and the sausage adds a nice smoky flavor to the dish. Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. In my culture, cooking rice is a ceremonial process; it's the true test of what makes a great cook of Iranian cuisine. Heat the oil in a wok or large saucepan over medium-high heat.
