Saturday, March 26, 2011

Saffron Rice

Growing up in my home there was a mix of Haitian and Arabic foods. I didn’t always remember what everything was called, but I knew what was yummy. I don’t have many recipes from my childhood, but the ones I do have I will share.

Today I’m going to share a recipe that came from the Arabic side of the family. I don’t know if you every used Sazon by Goya (it’s a seasoning) but it adds flavor and color to your dishes. My mom would use it in rice. I love Jasmine rice but you can also use white rice.


2 cups Jasmine Rice
1 packet Sazon (by Goya)
Fresh parsley
Onion (5 slices chopped thinly)
1 lb. ground beef
Pine Nuts (as much you like)


You can try different types of meat instead of the beef. Cube steaks instead of ground works well with this dish.

The rice takes about 20 minutes to cook. After you add the rice to the water lower the heat to medium. When the water evaporates, add 1-2 tablespoons of butter, cover and heat on low until rice is cooked.

Pine nuts need to be watched constantly. Don’t do anything else when toasting the pine nuts because they can burn very easily. Remember to constantly toss or turn them.

If you have any questions, please let me know.

© Nadine Zawacki 2011


  1. Great Job Nadine!


  2. MMMM-mmm good, Nadine. So appetizing, trying this one. Thanks for sharing your family recipe.
    I also love your apron wardrobe. :o) Donna

  3. Another recipe I will try... This is fun! You are so comfortable in front of the camera, Nadine!

  4. Girl you are a natural. I am definitely going to give a shout out to your blog. I have never thought of putting meat on top of saffron rice. I am going to make this dish this week. Can you tell me are you able to store the rest of the fresh parsley once you chop it? If so how?

  5. Thank you all for the love.

    Christina - I just place my leftover parsley in a Ziploc bag and place it in the vegetable bin in the refrigerator. It keeps for a couple of weeks.

  6. This is my favorite video so far. I think the more we do it the better they'll keep getting. But I agree, you are a natural in front of the camera and I'm excited to have this video library to refer back to when I want to "cook with Nadine" in my own kitchen :) <3

  7. Thanks for the storage advice on the parsley. I never knew what to do with it and it's always sold in a huge bunch. Can't wait to see what you post next.

  8. I love this idea! Thanks for the new recipie!

  9. This reminds me of our Cuban picadillo, and of course, I've heard of Sazon, chica. Goya's motto: "If it's Goya, it has to be good!"

    Your meal looks fantastic! I can't wait to try it with those buttery pine nuts! Que rico!!