 Basic saffron rice, made with bouillon cubes and saffron | |
| Course | Dessert |
|---|---|
| Region or state | Iran |
| Main ingredients | White rice, saffron, vegetable bouillon |
| Variations | Zerde |
Saffron rice is a dish made from saffron, white rice [1] [2] and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients.
Saffron rice is a dish in the cuisine of Seychelles. [3]
In Bangladesh, Pakistan and India, plain saffron rice is cooked with joha rice or basmati rice, saffron, vegetable bouillon, ghee, and bay leaves.
In Iran, saffron is usually paired with rice for savory dishes like tahchin. Also in Iran as well as in Turkey, sweet saffron rice called Sholezard and Zerde is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and chopped pistachio nuts.[ citation needed ]
Other, similar dishes exist in other parts of West Asia.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Pilaf, pilav or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Biryani is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables for the meat. Sometimes eggs and/or potatoes are also added.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Mujaddara is a dish consisting of cooked lentils together with groats, generally rice, and garnished with sautéed onions. It is especially popular in the Levant.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, and whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
The cuisine of Bahrain consists of dishes such as biryani, harees, khabeesa, machboos, mahyawa, quzi and zalabia. Arabic coffee (qahwah) is the national beverage.
Kuwaiti cuisine is a fusion of Arabian, Iranian, Indian and Mediterranean cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is machboos, a rice-based dish usually prepared with basmati rice seasoned with spices, and chicken or mutton.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Omani cuisine is part of the Khaleeji cuisine and is influenced by Arab, Pakistani cuisine, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of traditional spice trade routes. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich mixture of spices, herbs, and marinades. Omani cuisine differs from other cuisines in the Arabian peninsula, as it is less spicy and seldom served warm.
Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Spanish, Indian and Chinese cuisines.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region, because they share many commonalities. In other parts of the region some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
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