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Title: SWEET SAFFRON RICE (KESARI BHAAT)
Categories: Side dish, Indian, Vegetarian, Ethnic
Yield: 4 servings
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
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
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