Sweet Saffron Rice with Currants and Pistachios
MEETHA KESARI BHAT
-Recipe from Yamuna mataji
This relatively simple sweet rice is made regal by the color and flavor
of saffron. The success of the dish depends on the delicate balance of
flavors contributed by the rice, saffron and sweetener. Jaggery, light
brown sugar, or maple sugar is the best sweetener for this dish. If you
use maple syrup or honey, omit 2 table spoons (30 ml) of water. Basmati
rice is highly recommended.
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 25-30 minutes
Serves: 4 or 5
1 cup (95 g) basmati or other long-grain white rice
1 ¾ -2 cups (400-480 ml) water
1/3 teaspoon (1.5 ml) high-quality saffron threads
1 ½ -inch (4 cm) piece of cinnamon stick
6 whole cloves
¼ teaspoon (1 ml) salt
½ cup (75 g) crumbled Jaggery, maple sugar or equivalent raw sugar, lightly packed
1 teaspoon (5 ml) cardamom seeds, coarsely crushed
2 table spoons (30 ml) ghee or vegetable oil
3 table spoons (45 ml) silvered or sliced raw pistachios or almonds
3 table spoons (45 ml) raisins or currants
2 table spoons (30 ml) blanched raw pistachios, sliced into thin curls garnishing
1. If basmati rice is used, clean, wash, soak and drain as explained on page 4.
2.
Bring the water to a boil in a heavy 1 ½ -quart/liter nonstick
saucepan. Place the saffron threads in a small bowl and add 2 ½ table
spoons (37 ml) of the boiling water. Allow the threads to soak for
10-15 minutes while cooking the rice.
3. Stir the
rice into the boiling water and add the cinnamon stick, cloves and
salt. When the water resumes boiling, reduce the heat to very low,
cover with a tight-fitting lid and gently simmer with out stirring for
20-25 minutes or until the rice is tender and fluffy and all of the
water is absorbed. Remove from the heat and let the rice sit, covered,
for 5 minutes to allow the fragile grains to firm up.
4.
In the meantime, combine the saffron water, sweetener and
cardamom seeds in a small saucepan. Place over moderate heat and stir
until the sweetener is dissolved. Lower the heat slightly and simmer
for about 1 minute. Pour the syrup into the rice and quickly re-cover.
5.
Heat the ghee or oil in a small pan over moderately low heat
until it is hot but not smoking. Fry the nuts and raisins until the
nuts turn golden brown and the raisins swell. Pour the nuts, raisins
and ghee or oil into the piping-hot rice and gently fluff with a fork
to mix. Spoon onto a serving platter and sprinkle with the sliced
pistachio nuts.