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Saffron Crusted Rice with Pan-Seared Vegetables
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Saffron Crusted Rice with Pan-Seared Vegetables
This recipe is a masterclass in flavors and textures, combining the subtle earthiness of saffron with the vibrant colors of pan-seared vegetables, all atop a bed of fluffy, aromatic basmati rice. It's a dish that not only delights the palate but also presents beautifully, making it perfect for special occasions or a simple, yet elegant, weeknight meal. The key to this dish is in the balance of flavors and the technique of cooking the rice to perfection, ensuring it's neither too dry nor too soggy, and the vegetables are seared to bring out their natural sweetness without losing their crunch.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Sulfites
Ingredients
1 cup
Basmati Rice
150 Calories
1/2 teaspoon
Saffron Threads
0 Calories
2 medium
Bell Peppers
60 Calories
1 medium
Zucchini
25 Calories
1 cup
Cherry Tomatoes
20 Calories
1 small
Onion
40 Calories
2 tablespoons
Olive Oil
190 Calories
to taste
Salt
0 Calories
to taste
Black Pepper
0 Calories
Step-by-Step Instructions
1
Begin by rinsing the basmati rice in a fine mesh strainer until the water runs clear. Then, in a medium saucepan, combine the rice and 2 cups of water. Add a pinch of salt and 1/2 teaspoon of saffron threads. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.
2
While the rice is cooking, prepare the vegetables. Slice the bell peppers into strips, the zucchini into slices, the cherry tomatoes in half, and dice the onion. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and cook for about 5 minutes, or until they start to soften. Add the zucchini, cherry tomatoes, and onion. Cook, stirring occasionally, for another 10-12 minutes, or until the vegetables are tender and lightly browned. Season with salt and black pepper to taste.
3
To serve, divide the cooked saffron rice onto plates. Top the rice with the pan-seared vegetables, arranging them in a visually appealing pattern. Drizzle the remaining 1 tablespoon of olive oil over the dish and garnish with fresh parsley.
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Where cooking meets life and technology.
© 2025 Cooklaif