Saffron—the dried stigmas of the saffron crocus—has been widely used in Vedic cooking for more than fifty centuries, despite being the world’s most costly seasoning. It is very potent: a good-sized pinch of high-quality saffron threads, with their brilliant orange hue and strong aroma, will flavor a whole dish. Poor-quality saffron, however (usually yellow, bleached or streaked with white), will add little flavor or color. When the stigmas are placed in hot water, they expand and release their color. Avoid inexpensive powdered saffron, as it is generally adulterated. In this savory rice dish, high-quality saffron transforms commonplace ingredients such as bell pepper and tomato into superior culinary components. First, the vegetables are sautéed in a lively combination of seasonings and spices. Then the rice is added; the mixture is fried briefly and finally cooked in fragrant saffron water. The saffron gives this rice dish extra warmth, making it perfect for those cold winter days. For a moist rice, use 2 cups (480 ml) of water; for a drier rice, use 1¾ cups (420 ml) of water. For a special dinner, try this rice with Thin Karhi Sauce with Sprouted Mung Beans, Crunchy Chana Dal Patties with Coconut and Sesame Seeds, Pishima’s Stuffed Okra and Fresh Mint and Green Mango Chutney . For a simple luncheon menu, try it with a salad and whole wheat bread.
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 30–40 minutes
Serves: 5 or 6
• 1 cup (95 g) basmati or other long-grain white rice
• 1¾–2 cups (420–480 ml) water
• ⅓ teaspoon (1.5 ml) high-quality saffron threads
• 3 tablespoons (45 ml) ghee or vegetable oil
• ¼ cup (35 g) raw cashew bits or ¼ cup (30 g) slivered or sliced raw almonds
• 1–2 teaspoons (5–10 ml) minced seeded hot green chilies (as desired)
• 1½ tablespoons (22 ml) scraped, finely shredded or minced fresh ginger root
• 6 whole cloves
• 1 teaspoon (5 ml) cumin seeds
• ½ teaspoon (2 ml) black mustard seeds
• 1 small cassia or bay leaf
• ½ cup (120 ml) cored, seeded and chopped green or red bell pepper
• 1 medium-sized firm ripe tomato, finely chopped
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) raw sugar
1. If basmati rice is used, clean, wash, soak and drain as explained on our blog .
2. Bring the water to a boil in a small saucepan, remove from the heat, add the saffron and set aside for 10–15 minutes while preparing the rice.
3. Heat the ghee or oil in a heavy 2-quart/liter nonstick saucepan over moderate heat until it is hot but not smoking. Add the cashews or almonds and stir-fry until the nuts turn golden brown. Remove them with a slotted spoon and set aside. Drop in the chilies, ginger root, cloves, cumin seeds, black mustard seeds and cassia or bay leaf. Fry until the mustard seeds turn gray and sputter and pop.
4. Add the bell pepper and sauté for 4–5 minutes. Stir in the rice and fry for 1–2 minutes, stirring occasionally.
5. Add the saffron water, tomato, salt and sweetener. Quickly bring to a full boil. Immediately reduce the heat to very low, cover with a tight-fitting lid and gently simmer without stirring for 20–25 minutes or until the rice is tender and fluffy and all of the liquid is absorbed.
6. Remove from the heat and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork .
