Saffron Rice

Saffron is used extensively in Arab, Central Asian, European, Indian, Iranian, and Moroccan cuisines. Its aroma is described by cooking experts and saffronologists as resembling that of honey, with grassy, hay-like, and metallic notes. Saffron's taste is like that of hay, but with hints of bitterness.

Saffron also contributes a luminous yellow-orange colouring to items it is soaked with. For these traits saffron is used in baked goods, cheeses, confectionaries, curries, liquors, meat dishes, and soups. Saffron is used in India, Iran, Spain, and other countries as a condiment for rice.

I would like to submit this to FMR 6 For the love of Rice and saffron being rich in antioxidants,I would like to submit it also to Sweetnicks' ARF/5-A-Day Tuesday

Ingredients

Basmati rice =2 cups
Saffron threads =1/4tsp
Cloves =4
Cumin seeds =1 tsp
Cardamom pods =2
Cinnamon stick =an inch
Fennel seeds(saunf) =1/4tsp
Black peppercorns =5 to 6
Bay leaves =3
Butter =40g
Salt =to taste
Water =3cups
Fresh coriander leaves(finely chopped)= to garnish
Cashewnuts and raisins = to garnish

Method

Wash rice and soak it in water for about 15mins and drain the rice
Soak the saffron strands in 2tbsp hot water

saffron strands

Heat 2tbsp butter and add all the spices(cloves,cumin,cardamom,cinnamon,fennel seeds,pepper& bay leaves) saute for about 20 secs
In a rice cooker add the rice,3cups of water,dissolved saffron strands,spices and salt and cook till rice is al dente
Melt the remaining butter and pour over the rice and blend in thoroughly
Serve hot with salad,any side dish of your liking,garnished with fried cashewnuts and raisins