Verry good

Rice is to the Middle East what pasta is to Italy. While rice is a staple in Asian countries, there it is typically served plain; the flavors coming from the sauces for the vegetables, meat or legumes. Iraqi and particularly Iranian rice dishes, on the other hand, are known for their flavours, colours and, especially, their presentation. The way we serve them is something of a ritual. Having more than one rice dish at a meal is not unusual. Sometimes we even make a rice crust on the bottom of a dish so that, when served turned upside down, it looks like a cake.It took me a long time to get used to making a smaller quantity of rice for dinner. When I was growing up, my mother would serve everyone a big mound of rice topped with whatever stew she had cooked that day. We’d eat the rice with a spoon or by scooping it up with a piece of hubus, or flatbread. I guarantee you that in any traditional Iranian home you’ll find a huge pot of rice on the stove.The Iranian and Iraqi method of preparing rice: partially cooking it, draining it, then returning it to the pot with fried onion and a touch of water and continuing to cook it very slowly. This method results in delicious dry, almost crispy, rice, but it is time-consuming and the rice loses some of its nutritional value.Here’s my way:

This is a great recipe to add for grilled meats or roasted meats. Served with pickled vegetables, this dish combines all flavours for an appetizing meal.

Awesome persian inspired side dish. Would be great served with some grilled chicken. Lastly, saffron is pricey but its flavor is different from anything you've tasted; it's worth the price in my opinion :)

Turmeric is a very good spice anti inflammatory, anti bacterial, anti cancer

Saffron Jasmine rice with co-stars lol.

Hey there!! 🙂 I have been so very busy lately with seminars, courses and running errands that I made a simple dish for lunch/dinner, and so when I returned home from taking care of my errands I made this simple rice recipe. I added frozen corn, peas & fresh ham bites to jazz it up a bit. When it comes to eating plain rice I am truly not a fan, if I don’t have yogurt in the fridge to add on top, then I will jazz it up with other ingredients like I did to this recipe.I have just a few errands today so I will be back soon to follow today’s course on photography. 🙂 When I decided to become a Full Time Food Blogger I knew there was work to be done but I had no idea there was this much work, but I am loving it learning so many new things about Food Blogging, chatting away with everyone and having a great time meeting new bloggers and of course my blogger friends 🙂 I am truly very happy I decided to take this path in my life. 🙂

So very good!!

yummy peas sets the stage

Served with ham steak and redeye gravy.

I always make this anyway so I decided to turn it into a recipe.If you don't like white wine you can use water instead. The aroma and the colour of the finished rice will vary depending on which brand of saffron you use. Recipe by Cookie shiasu

All you have to do is put it in the rice cooker and bring out the color. My friend gave me that advice.Heat the saffron and add some hot water to make the color pretty.If you're worried about the rice getting sticky, add vegetable oil and fry it up to flake the grains. Recipe by Kuminchan