Sweet Saffron Rice (Kesari Bhaat)

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice
1		Saffron threads
1/4 cup	59ml	Boiling water
2 cups	474ml	Water or vegetable stock
1		Cinnamon
5		Whole cloves
1/4 teaspoon	1.3ml	Sea salt
1/2 cup	80g / 2.8oz	Jaggery or light brown sugar
1 teaspoon	5ml	Crushed cardamom seeds
1/4 cup	23g / 0.8oz	Slivered almonds
1/4 cup	15g / 0.5oz	Currants
2 tablespoons	30ml	Canola oil

Recipe 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.

HINT: Substitute 2 tablespoons honey or maple syrup for 1/2 cup jaggery and reduce water or broth by 2 tablespoons.

Source:
Vegetarian Gourmet, Autumn 1993

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