Ingredients with Measurements:
- 4 Magnùn fillets
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon saffron threads
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large skillet with lid
- Small saucepan
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a small saucepan, bring 2 cups of water to a boil. Add the saffron threads and let steep for 10 minutes.
3. In the meantime, season the Magnùn fillets with salt and black pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5. Add the Magnùn fillets to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through.
6. Remove the Magnùn fillets from the skillet and set aside.
7. Add the rice to the same skillet and stir to coat with the remaining oil.
8. Pour the saffron water over the rice and stir to combine.
9. Bring the rice to a boil, then reduce the heat to low and cover the skillet with a lid.
10. Cook the rice for 18-20 minutes, until tender and all the water has been absorbed.
11. Fluff the rice with a fork and stir in the chopped fresh parsley.
12. Serve the Magnùn fillets on a bed of saffron rice, with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the Magnùn fillets
Low heat for cooking the saffron rice
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Protein: 24g
Carbohydrates: 28g
Fiber: 1g
Sugar: 0g
Sodium: 350mg
Substitutions for ingredients:
- Chicken breasts can be used instead of Magnùn fillets.
- Vegetable broth can be used instead of water for cooking the saffron rice.
- Cilantro can be used instead of parsley.
Variations:
- Add chopped onions and garlic to the skillet before cooking the Magnùn fillets for extra flavor.
- Add chopped carrots and peas to the saffron rice for a colorful and nutritious side dish.
- Use brown rice instead of basmati rice for a healthier option.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Let the saffron steep in hot water for at least 10 minutes to release its flavor and color.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Magnùn fillets and saffron rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Magnùn fillets on top of a bed of saffron rice, garnished with fresh parsley and lemon wedges.
Garnishes:
Fresh parsley and lemon wedges
Pairings:
- A crisp green salad with a vinaigrette dressing
- Steamed vegetables such as broccoli or asparagus
- A glass of white wine such as Sauvignon Blanc or Chardonnay
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Garlic bread
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking until tender.
- If the Magnùn fillets are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Make sure to cook the Magnùn fillets to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Magnùn is a brand of frozen fish fillets that originated in Norway in the 1950s. Saffron rice is a traditional Persian dish that has been enjoyed for centuries.
Flavor profiles:
The Magnùn fillets are crispy and savory, while the saffron rice is fragrant and slightly sweet.
Serving suggestions:
Serve the Magnùn with Saffron Rice as a main course for a family dinner or special occasion.
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Region: Persian