Sweet saffron rice (kesari bhaat)
Yield: 4 Servings
Ingredients:
- 1 c Basmati rice (uncooked)
- 1 pn Saffron threads
- 1/4 c -Boiling water
- 2 c Water or vegetable stock
- 1 Cinnamon stick
- 5 Whole cloves
- 1/4 ts Sea salt
- 1/2 c Jaggery or light brown sugar
- 1 ts Crushed cardamom seeds
- 1/4 c Slivered almonds
- 1/4 c Currants
- 2 tb Canola oil
Instructions:
Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl add boiling water and let soak for 10 to 15 minutes. Stir together rice 2 cups water cinnamon cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside. Simmer saffron water jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup about 2 to 3 minutes. Pour over rice. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown. Gently fold into rice mixture fluff with a fork and serve. Per serving: 300 cal 4 g prot 213 mg sod 54 g carb 9 g fat 0 mg chol 72 mg calcium HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons. Source: Vegetarian Gourmet Autumn 1993 Typed for you by Karen Mintzias
