Tuesday, 21 February 2017

Saffron Rice

Saffron Rice

Fragrant and delicious, Saffron rice is a easy to pair with subtle and fresh curries and stews. Perfect with almond based curries, coconut curries and vegetable stews. Add as a layer to your ribbon rice if desired. Saffron rice makes a wonderful aromatic Kheema/Mince Palau. Serve it with a dahi ni Kudhee and a prawn Tarapori Patio. The choice is yours.

Saffron rice with a sliver of lemon and cardamom pods

Serves 6 to 8 persons

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 tsp crushed saffron threads mixed in 1/2 cup warm water

In a pan melt the butter with the oil until just heated, add the cinnamon sticks, cardamom pods and the sugar to saute 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 its tender and flaky.

Not all rice is washed, nor in need of soaking.
I use Basmati rice, which I wash and rinse at least 10 times, or until the water runs clear;
and do not soak it.
Feel free to use whatever rice you are used to.

Spices in this ingredient list are fragrant and yet very subtle. Add or substitute your favourite ones. Perhaps adding a Kaffir Lime Leaf or two for 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, fresh dill are all some suggestions.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.

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