Fragrant and delicious, saffron rice is a great way to pair with subtle and fresh curries and stews. Perfect with almond-based curries, coconut curries, and vegetable stews. If desired, add it as a layer to your ribbon rice. Saffron rice makes a wonderful aromatic Kheema/Mince Palau. Serve with prawn Tarapori patiyo and dahi ni kudhee. The choice is yours.
|Saffron rice with a sliver of lemon and cardamom pods|
3 tbsp oil and butter
2 sticks of cinnamon bark
6 green cardamom pods
1/2 tsp sugar
2 cups rice
1 1/2 tsp salt
freshly grated zest of a lemon
3 1/2 cup water
1/4 teaspoon crushed saffron threads in 1/2 cup warm water to blossom
In a pan, melt the butter with the oil until just heated. Add the cinnamon sticks, cardamom pods, and sugar to sauté for a minute, until fragrant.
Wash and add the rice, salt, and lemon zest, and finally the water. Allow it to come to a boil and then add the warm water infused with saffron. Give it a minute to come to a boil again and cook until you can see the top of the rice. Cover with a lid to seal, lower the heat, and cook for 20 minutes until cooked through and it's tender and flaky.
Not all rice is washed nor in need of soaking.
I use Basmati rice, but any rice will work well. I wash and rinse the rice at least 10 times, or until the water runs clear, and do not soak it.
The spices in this ingredient list are fragrant and yet very subtle. Add or substitute your favourite ones. Perhaps add a Kaffir lime leaf or two when serving this with a Thai curry, while adding a curry leaf or two when serving it with an Indian curry.
Lemon grass, fresh mint, and fresh dill are all some suggestions.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala
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