3 likes first comment. The perfectly cooked rice and full of flavour. We cook lot of rice but I must say your recipe is better than many recipes that our people have been using. I am in love with your recipe and I am going to try making like this next time. Wish you all the best.
Looks perfect. I usually toast up my rice for cook ups but would just add enough water to cover. Glad to learn about the 1:1 ratio. Especially glad for this saffron rice recipe though. Best I’ve seen so far.
Turmeric was called lndian saffron, Asian saffron, golden saffron etc by europeans for centuries and was and is still used as a cheaper alternative to saffron for coloring foods and dyeing fabrics. It is also sometimes called Caribbean saffron
This is the first time I have heard this. The rule of thumb is usually rice:water is 1:2. I never heard 1:1 only for jasmine rice that requires less water. But it came out well. I knew about toasting the rice, but I don't have time for that sometimes. Great recipe, everyone needs to know the fundamentals.
Hi Baldawi. Thanks for this amazing rice recipe. I wanted to point out that saffron and turmeric are two different spices. So which one did you use? While they might be similar in some ways (such as their colors and bold flavors), they come from different plants. Turmeric is a root, while saffron comes from a flower. Accordingly, saffron has a lighter and more floral flavor than turmeric, which is much more bitter and earthy. Fun fact... Saffron is the most expensive spice in the world.
Turmeric. In some parts, turmeric is called East Indian saffron coz it's an Asian spice that mimics the real saffron. In T&T, we usually just refer to turmeric as saffron. Most of us are unaware of the true saffron and many wd even be confused by the word turmeric, lol.
Hi Mary, yep! Typically when we say "saffron" in Trinidad & Tobago we're referring to turmeric and not the very expensive saffron threads. I think I said in the video "what we call saffron" just to make the distinction. We not at the stage yet where we making dishes with saffron threads LOL 😂
Or burn- burn is more like what it's called. The rice needs to steam a bit more on low. That would allow the grains to fully expand and become more flavorful. Otherwise good natura recipe.
I like my saffron rice colorful, but I like the way you cooked your saffron rice so I will follow your method when ever I am cooking a pelau it a good way to cook rice
Thank you for sharing detailed tips. They are very helpful. One question, for the ratio when cooking rice, does it change if you are cooking parboiled rice? ~Thanks!
I've watched a lot of videos on how to make saffron rice and I think this is the best. I have two questions, what kind of rice did you use here, and what was the other green aromatic that you use besides celery? I know you said pimento with chills I believe a pepper here in the US, but there was some other leafy green thing that I didn't catch what you said besides celery. Thanks! ❤
Thanks so much. I used long grain, parboiled rice. The other herb that I used along with the celery is Shadon Beni aka Culantro aka Sawtooth Coriander. The pimento peppers are seasoning peppers, they typically don't have any heat to them. But if you can't get your hands on them you can try using another pepper that's not too spicy if you have a low tolerance for spicy food. But this rice dish will taste amazing with pepper as well.
Hello there! Thanks ❤ appreciate your tips I will definitely keep them in mind in my next cook up dish 😋 Lol.. I remember some pumpkin an d saltfish for the pot..so so good..
Hi Badawi great to gear your voice,excellent rice,what kind of rice was it parboiled. I liked your recipe will definitely try it with some grilled lamb chops 😋. Thanks for sharing 👍
Hi Lylin, it's been a while! I used parboiled rice for this recipe. Some lamb chops with garlic and rosemary would be amazing with this! Thank you for watching 🙂
Thanks Karmini! I've never cooked Jasmine rice like this and I would typically cook Basmati THEN toss it in whatever veggies etc after, similar to making Biryani. I'll experiment with it at some point and share the results.
Although tumeric is used in coloring rice yellow, You are aware that tumeric is not saffron right? Soaked or fermented Saffron buds are completely different and add a completely different flavor to rice. But good content and thank you for sharing.
Tumeric is NOT Saffron, two complete different plants and Saffron is as almost expensive as gold per gram ! as a food page you should be correct in names at all times.
Turmeric has been called Indian Saffron for centuries, it's also been called Caribbean Saffron. It's a common thing to call fruits or vegetables etc a name due to its similarity of some sort to another eg avocadoes are called alligator or Mexican pears, there are many fruits called "something" apple eg star apple or sugar apple. Turmeric was called saffron because of its ability to color good similar to saffron. And he did clarify though
Yes, but turmeric is a good alternative to saffron if you don’t have any saffron on hand. Especially if you’re more about delivering the yellow color. Would you say the taste is significantly different?
Why you dripping acid? Sometimes one thing has different names in different spaces. Turmeric is also referred to as East Indian saffron in different parts of the world. In T&T, we just call it saffron.
6:23 I literally said "Because we making Saffron rice, at this point I'll add our Saffron OR Turmeric". We call Turmeric "Saffron" here in Trinidad & Tobago as "Saffron" refers to the amber color of the Turmeric spice.
The word “saffron” refers to the spice made from the dried pistils of the flower Crocus sativa, or to the orangey-yellow shade that one gets from use of the turmeric root. In many parts of the Indian diaspora, turmeric or haldi is called “saffron” because of the vibrant colour. “Saffron” can be a proper noun or an adjective. Online dictionaries are free!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
3 likes first comment. The perfectly cooked rice and full of flavour. We cook lot of rice but I must say your recipe is better than many recipes that our people have been using. I am in love with your recipe and I am going to try making like this next time. Wish you all the best.
Thanks so much for your comment. Looking forward to hearing your thoughts on the recipe when you try it. All the best to you as well!
@@eatahfood sure I will be back 🤩
Like you cooking
Love the way you cook! All your recipes are looking so good! I will be trying them very soon. Thank you! God bless you 🙏 Always ❤😊
Really enjoyed your video and I appreciate the tip about putting the rice before the water
I love your detailed tips.....now I know how to cook rice in a pot instead of using a rice cooker. Many many thanks.
This looks so good. Would you mind sharing the exact amounts used for the ingredients (e.g. onion, garlic, celery, turmeric, etc).?
Great video, Thanks!
Looks perfect. I usually toast up my rice for cook ups but would just add enough water to cover. Glad to learn about the 1:1 ratio. Especially glad for this saffron rice recipe though. Best I’ve seen so far.
Very nice and simple straight d forward. Thanks for sharing
Looks wonderful, going to give this a try. Thank you!
Excellent tutorial 👌
This was a great help to see how to have grainy cooked rice thank you
This looks delicious! One thing, however, saffron and turmeric are not the same thing.
Turmeric was called lndian saffron, Asian saffron, golden saffron etc by europeans for centuries and was and is still used as a cheaper alternative to saffron for coloring foods and dyeing fabrics. It is also sometimes called Caribbean saffron
Love the detailed explanations, love the technique, love the video!!!🤗
Thank you!
This is the first time I have heard this. The rule of thumb is usually rice:water is 1:2. I never heard 1:1 only for jasmine rice that requires less water. But it came out well. I knew about toasting the rice, but I don't have time for that sometimes. Great recipe, everyone needs to know the fundamentals.
Basmati rice requires less water as well and in my opinion is the best rice!
Hi hun blessing to you love where did you buy the pot and cover ?
Some cucumber chow with that and some pigtail and you good, good one dey Dawi
Mmhmm! Yes yes!
👉🏾Great video and excellent techniques. TX for the post 👈🏾
Soaking ricein water for a while,together with this wash,really takes out the starch. The result is a grainy nice cooked rice.
Loved it. I learned something new and will definitely try this method. Thanks Badawi!
Most Welcome Dawn! Thanks for watching
This looks simply delicious, I like my rice grainy but also a bit soft with a little bite to it. I hate soggy rice. Will definitely give it a try.
Hi Baldawi. Thanks for this amazing rice recipe. I wanted to point out that saffron and turmeric are two different spices. So which one did you use?
While they might be similar in some ways (such as their colors and bold flavors), they come from different plants. Turmeric is a root, while saffron comes from a flower. Accordingly, saffron has a lighter and more floral flavor than turmeric, which is much more bitter and earthy.
Fun fact... Saffron is the most expensive spice in the world.
Turmeric. In some parts, turmeric is called East Indian saffron coz it's an Asian spice that mimics the real saffron. In T&T, we usually just refer to turmeric as saffron. Most of us are unaware of the true saffron and many wd even be confused by the word turmeric, lol.
Hi Mary, yep! Typically when we say "saffron" in Trinidad & Tobago we're referring to turmeric and not the very expensive saffron threads. I think I said in the video "what we call saffron" just to make the distinction. We not at the stage yet where we making dishes with saffron threads LOL 😂
I once heard it referred to as "Caribbean saffron" on an episode of The Steve Harvey Show sitcom
I am definitely going to use this method. Looks great as usual.
Thank you! Lemme know how it turns out
The bun-bun does be the best part!
Or burn- burn is more like what it's called. The rice needs to steam a bit more on low. That would allow the grains to fully expand and become more flavorful. Otherwise good natura recipe.
I like my saffron rice colorful, but I like the way you cooked your saffron rice so I will follow your method when ever I am cooking a pelau it a good way to cook rice
This is a new technique for me. I'm going to try it and hope it comes out this good 🤩
Thank you for sharing detailed tips. They are very helpful. One question, for the ratio when cooking rice, does it change if you are cooking parboiled rice? ~Thanks!
Thank you! Actually I used parboiled rice here. The ratio of 1:1 is the same.
@@eatahfood 🙏🏾 thank you!!!
Thanks for sharing. I got some Saffron from Dubai the real deal.❤
Thank you chef - best wishes for 2023🤎
Thank you and same to you as well!
Interesting technique, the grains look a bit oily to me, I would use less oil but to each his own. I guess that's why it did not stick to the pot.
I've watched a lot of videos on how to make saffron rice and I think this is the best. I have two questions, what kind of rice did you use here, and what was the other green aromatic that you use besides celery? I know you said pimento with chills I believe a pepper here in the US, but there was some other leafy green thing that I didn't catch what you said besides celery. Thanks! ❤
Thanks so much. I used long grain, parboiled rice. The other herb that I used along with the celery is Shadon Beni aka Culantro aka Sawtooth Coriander. The pimento peppers are seasoning peppers, they typically don't have any heat to them. But if you can't get your hands on them you can try using another pepper that's not too spicy if you have a low tolerance for spicy food. But this rice dish will taste amazing with pepper as well.
Shadow Beni,it's a green leafy aromatic that we use here in Trinidad,it's called by different names across the Caribbean.
Great cooking tips! And always enjoy your voice 😊
Thank you!
Hello there! Thanks ❤ appreciate your tips I will definitely keep them in mind in my next cook up dish 😋
Lol.. I remember some pumpkin an d saltfish for the pot..so so good..
You're most welcome. Sounding like a really nice cook up happening soon!
Love the explanation. Never added rice before water. This is a must try. The grains were well cooked not sappy. ❤
Hi Badawi great to gear your voice,excellent rice,what kind of rice was it parboiled. I liked your recipe will definitely try it with some grilled lamb chops 😋. Thanks for sharing 👍
Hi Lylin, it's been a while! I used parboiled rice for this recipe. Some lamb chops with garlic and rosemary would be amazing with this! Thank you for watching 🙂
PERFECT 👍
actually needed this
Nice! Most welcome :)
I love this
👏👏👏👏👏👍👍well done uncle Badawi , love my rice the same way, looks delectable on its own 😋😋😁❤️❤️❤️🙏🙏
Thanks Julie!
This was a great tutorial👌👌. Can you use basmati or jasmine rice and get the same result?
Thanks Karmini! I've never cooked Jasmine rice like this and I would typically cook Basmati THEN toss it in whatever veggies etc after, similar to making Biryani. I'll experiment with it at some point and share the results.
@@eatahfood thank you Baidawi..I like both jasmine and basmati so I look forward to your follow up
👍👍 Together with some fresh pigeon peas, a slice of fry or stew fish, lettuce, cucumber, tomatoes... mmmmmhmmmm! Ting go lash! 😃😃
YESSSS!!!
@@eatahfood 😄😄💕
Should we rinse Jasmine rice the same?
Where can i find the recipe for this dish?
Mor'n. So, yuh have a kettle on the side. Does the temp of the water going in make a difference?
It should be room temperature water. If you add hot or boiling water it would evaporate before the rice had time to cook fully.
Which fresh herbs are adding towards the end?
Celery and Shadon Beni
Fabulous
Wow
What's the name of the herb after ginger?
pimento or seasoning peppers
Nice...
What grain of rice is this?
Long grain, parboiled
@@eatahfood I ended up using Basmati rice and it came out perfect. Thank you!
Excellent! Glad it turned out perfect!
That 'bun bun' made me laugh out hard yes ... Thank you ... Looks delicious ... Will try ...
I wish I knew all the herbs that were used.
Celery and Shadon Beni aka Culantro
Although tumeric is used in coloring rice yellow, You are aware that tumeric is not saffron right? Soaked or fermented Saffron buds are completely different and add a completely different flavor to rice. But good content and thank you for sharing.
Is he using basmati?
🇹🇹 🇩🇰
27/02/2023
🫕😆Going Back To Basics🥗🍛🥘
Looks so Yummy 😋 Delicious👌💯
eatahfood🥘🙏😝
I wash mine in a strainer. Gets the abrasion and the filtering.
The Okra and 🐟 is missing 😂😋👌
Ok why i like this i will not use soooooo much oils just let my aromatics fry on their own
😍🖤🤍♥️👏🏾🔥😋🤤❗
No bun-buns!
So my electric pot didn't care nun bout this recipe nah. Lol I had to steam the rice twice cuz rice still hard, flavourful but hard.
According to my father, washing the rice also gets rid of a lot of the nutrients.
Would peppers be appropriate? Finely chopped green peppers.
For sure!
I have never heard about washing the starch out thr rice with so many washes
Well u hear it now!!!! This is done in every household I know of.
Tumeric is NOT Saffron, two complete different plants and Saffron is as almost expensive as gold per gram ! as a food page you should be correct in names at all times.
Turmeric has been called Indian Saffron for centuries, it's also been called Caribbean Saffron.
It's a common thing to call fruits or vegetables etc a name due to its similarity of some sort to another eg avocadoes are called alligator or Mexican pears, there are many fruits called "something" apple eg star apple or sugar apple.
Turmeric was called saffron because of its ability to color good similar to saffron.
And he did clarify though
You are not cooking Saffron rice but Tumeric Rice!!
TUMERIC and SAFFRON are two different spices, you call your self a cook?
Yes, but turmeric is a good alternative to saffron if you don’t have any saffron on hand. Especially if you’re more about delivering the yellow color. Would you say the taste is significantly different?
Why you dripping acid? Sometimes one thing has different names in different spaces. Turmeric is also referred to as East Indian saffron in different parts of the world. In T&T, we just call it saffron.
6:23 I literally said "Because we making Saffron rice, at this point I'll add our Saffron OR Turmeric". We call Turmeric "Saffron" here in Trinidad & Tobago as "Saffron" refers to the amber color of the Turmeric spice.
I've never had actual saffron threads before. Hope to try it one day :)
The word “saffron” refers to the spice made from the dried pistils of the flower Crocus sativa, or to the orangey-yellow shade that one gets from use of the turmeric root. In many parts of the Indian diaspora, turmeric or haldi is called “saffron” because of the vibrant colour. “Saffron” can be a proper noun or an adjective. Online dictionaries are free!