Saffron Fried Rice With Apricots And Almonds Recipe

Fusion cuisine

Saffron Fried Rice with Apricots and Almonds recipe

About this recipe

A fragrant and flavorful dinner dish featuring saffron-infused basmati rice, sweet dried apricots, crunchy almonds, and aromatic herbs. Perfect for a Halal-friendly meal that satisfies solution seekers.

Ingredients

  • 50G Picard Chopped Flat Parsley
  • 250G Shallot Onion - 250g
  • 1 Kg Dried Apricots, 1Kg
  • 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
  • 10G Belazu Category 1 Spanish Saffron
  • - Ktc Vegetable Oil
  • 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
  • 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
  • 50G Pepper Black Ground BWFO
  • 1 Kg Laila Basmati Rice

Instructions

  1. 1. Warm 2 tablespoons of milk in a small bowl and add a pinch of saffron threads. Microwave for 30 seconds or heat gently in a small saucepan for 1 minute. Set aside.
  2. 2. Heat 2 tablespoons of vegetable oil in a medium-sized saucepan over medium-high heat. Add 2 tablespoons of finely chopped shallots, 1 tablespoon of finely chopped shallot, and 1/2 cup of chopped dried apricots. Cook, stirring often, until the shallots are softened, about 1 minute.
  3. 3. Add 1 1/2 cups of basmati rice and 1 teaspoon of kosher salt to the saucepan. Stir well and toast for 30 seconds. Pour in 1 1/2 cups of vegetable broth and the saffron-infused milk. Bring to a boil, stir, cover, and reduce the heat to low. Cook until the rice absorbs the liquid, about 10-12 minutes. Turn off the heat, fluff the rice with a fork, and cover again.
  4. 4. In a large wok or skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add 2 beaten eggs and swirl to coat the bottom. Stir occasionally until small, firm lumps form, about 1-2 minutes. Add 4 chopped scallions and cook for another minute.
  5. 5. Combine the cooked rice mixture with the eggs and scallions in the wok. Stir frequently until everything is well mixed and heated through, about 1-2 minutes. Season with freshly ground black pepper and additional salt to taste.
  6. 6. Garnish with 2 tablespoons of chopped parsley. Serve immediately.