Saffron | Memories and Such

Infused with the rich aroma of saffron and garnished with raisins, cashew nuts and almonds, Zafrani Pulao is perfect for special occasions. Saffron is known for its antioxidant properties, which can help combat oxidative stress in the body. It has also been linked to improved mood and may help alleviate symptoms of depression and anxiety. When garnished with nuts like almonds and cashews, Zafrani Pulao gains additional nutrients such as healthy fats, protein, vitamins, and minerals.

Ingredients:

1 cup basmati rice
2 cups water
½ cup milk
10-12 strands of saffron
2 tbsp ghee (or oil for a vegan option)
1 bay leaf
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
Salt, to taste
1 tbsp sugar (optional, adjust to taste)
2-3 tbsp chopped nuts (cashews, almonds) and raisins for garnish

Method:

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes. Drain and set aside.
In a small bowl, soak the saffron strands in warm milk for about 15 minutes. This will help release the colour and flavour of the saffron.
In a heavy-bottomed pot, heat ghee over medium heat. Add the chopped nuts and fry until golden brown. Remove and keep aside on a kitchen towel. Add the raisins in the same ghee and once they plump up, remove and keep with the nuts.
In the same ghee, add the bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
Add the drained rice to the pot and sauté gently for 2-3 minutes to toast the rice slightly.
Add the salt and stir for a minute and then transfer to a rice cooker with the two cups of water.
Cook until the rice is done. Switch off the rice cooker and let it sit for 20 minutes. After 20 minutes, open the rice cooker, and drizzle in the saffron milk, add the sugar if using and fluff the rice with a fork. Be gentle so as to keep the grains separate. Add in the fried nuts and raisins.
If using the stovetop, after adding the salt, pour in 2 cups of water and bring it to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes or until the rice is cooked and all the water is absorbed.
After the rice is cooked, gently fluff it with a fork. Drizzle the saffron-infused milk over the rice and add sugar if using. Mix gently to combine without breaking the grains. Add in the fried nuts and raisins and sprinkle over the pulao.
Serve hot as a standalone dish or with your favourite curry or raita.

I saw a reference to Saffron Rice in some recipes I was browsing while thinking about what to cook last Sunday. The name intrigued me and I got thinking about how this recipe would look and taste. So I tried making my version and the result was a delicious, fragrant but simple dish which I put together in less than 15 minutes of prep time plus cooking time.

Saffron is a very exotic and expensive spice. It is derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmata and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran, but Greece and Mesopotamia have also been suggested as the possible region of origin of this plant.

Saffron is a powerful antioxidant and is said to have cancer fighting properties. It is also said to reduce heart disease risk factors, lower blood sugar levels and improve eyesight in adults with age-related macular degeneration. It may improve memory in adults with Alzheimer’s disease

Saffron and Cumin Rice

Ingredients:

1 cup basmati rice, soaked in water for 20 minutes
2 pinches saffron
2 tsp cumin seeds
¼ tsp turmeric powder
1 tbsp milk
1 tbsp ghee
1 cup water
Salt to taste

Method:

Soak the basmati rice for 20-30 minutes and drain and keep aside.
Warm the milk in a small container and then put one pinch of the saffron and let the saffron dissolve in the milk.
Heat the ghee in a pan and when warm, add the cumin seeds. Let the cumin seeds splutter and then crush the remaining saffron with your fingertips and add to the ghee.
Add the turmeric powder and stir for a couple of seconds. The turmeric is added to enhance the colour of the rice plus for its antiseptic properties. So you can omit it if you want.
Next add the soaked rice and stir for a few minutes. Stir the dissolved saffron and milk and add this to the rice. Mix well.
Add the salt (approximately 1 tsp per cup of rice) and stir well.
Transfer to a rice cooker, add the water and cook until it is done. Let it sit in the rice cooker for 10 minutes and then fluff the rice. Serve hot with any gravy vegetable.
If you are cooking using the stove top, add the water to the rice while using the pan to fry the rice, then cook it until it is al-dente. Keep an eye on the rice and add more water if needed.

I served this rice with a yummy kadhai vegetable, the recipe which I will share very soon