Saffron rice with toasted almonds
Although saffron is an expensive ingredient, it is very often used in traditional Indian cooking because of the wonderful flavor and color that it imparts to the dish. For this preparation, you can use some or all of the spices mentioned in the recipe. Serve this with Spice Stuffed Okra and Cannellini Dal Fry.
– ½ teaspoon saffron threads; ¼ cup (65 ml) warm milk
– 2 tablespoons oil; 1 tablespoon peeled and minced fresh ginger
– 1 teaspoon cumin seeds; 6 cardamom pods
– ½ teaspoon black peppercorns; 1 cup (200 g) uncooked basmati rice, washed in 3 to 4 changes of water
– 2 cups (500 ml) water; 1 teaspoon salt
– ¼ teaspoon garam masala; ½ cup (50 g) sliced almonds, toasted.
Soak the saffron in the milk for about 15 minutes. Heat the oil in a large non-stick saucepan over medium-high heat and sauté the ginger, cumin, cardamom and black peppercorns, about 1 minute. Add the rice and water, season it with salt, and bring to a boil over high heat. Reduce the heat to lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is almost done, 8 to 10 minutes.
Uncover the pan, sprinkle the sa�ron milk over the rice, then cover the pan and cook another 5 minutes to blend the avors. Do not stir the rice while it’s cooking.
Serve hot, sprinkled with garam masala and toasted almonds.
Food: Saffron Rice With Toasted Almonds