Saturday, January 7, 2012

Saffron Rice with Beef

I found the basis for this recipe in the little cookbook "Cooking of the Gulf" and changed it a little to better suit my taste (more! saffron!!). In Arabic it is called Ruz Buhârî (رز بخاري), which means "Rice from Bukhara". This is a very typical Saudi Arabian dish and a staple for any Saudi. Other versions of this dish are popular everywhere in the middle east. 

I really like Ruz Buhârî, it's easy to prepare and tastes delicious sweet&sour and has a slightly decadent taste because of all the spices and especcialy the saffron.

For 3-4 Servings
  • 1 cup basmati rice
  • 150 g minced beef
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon baharât
  • 1 tablespoon rose water
  • 4 table spoons almond silvers
  • 3 table spoons pistachio
  • 2 table spoons butter (for a kosher or lactose free version: use olive oil)
  • 3 table spoons raisins
  • salt
  • black pepper
Place rice in a fine-mesh sieve and rinse under cold water until water is clear. Cook rice in water until "al dente" and drain it. 

In a frying pan over medium heat, heat to butter and fry the meat until browned. Add baharât and rice. Dissolve the saffron seeds in 1/2 cup of water, add it to the rice. Add rose water, 2 table spoons almonds silvers, pistachios and raisins and fry for 5 minutes. Season with salt and pepper, sprinke 2 table spoons almond sivers over it. 



  1. Mit deinen arabischen (und anderen) Rezepten machst du mich neugierig! Klingt alles sehr gut.