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.

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:

Saffron Jasmine rice with co-stars lol.

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

So very good!!

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

Very yummy boil with the bone to get most flavor as possible.

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

This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly

Verry good

A certain amount of fat has to be in our diets daily. Transfat is not good but it's only produced when vegetable oils hardens it's called hydrogenation. Hydrogenated fats, or "trans fats," are often used to keep some foods fresh for a long time.Trans fats are also used for cooking in some restaurants. They can raise LDL cholesterol levels in your blood. They can also lower your HDL (good) cholesterol levels.Animal fats like drippings and lard doesn't this. They help absorb vitamins A, D, E, and K. The fats your body gets from your food give your body essential fatty acids called linoleic and linolenic acid. They are called "essential" because your body cannot make them itself, or work without them. Your body needs them for brain development, controlling inflammation, and blood clotting. This information came from the U.S. National Library of Medicine.This is why I try and use vegetable oil as little as possible. The only oils I like to really use is olive, coconut, peanut and lard. The price and affordability is the only reason I use vegetable oil. I absolutely will not use canola oil as it does indeed cause heart lesions over a period of years of use.

Easier to make! It's also not so spicy considering I have to feed my little kids.I use the spices that I find around in the drawers. No mint leaves tho, not in season, and fresh coriander is hard to come by.