Subject: Zaffarani Pullao
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 25 2000 - 03:58:22 EST
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F O O D F U N N Y
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Here's a food funny from frequent contributor and long-time Recitopian
Kaye Noble of New York City:
Benny had told all his friends about the delicious steak he'd eaten in
the Delancey Street restaurant the day before, so they decided to go
down there and see if it was really as large and delicious as he said.
But much to their disappointment, the waiter brought them the tiniest
steak they'd ever seen.
"See here, my good man," Benny barked. "I was in this restaurant
yesterday and you served me a big juicy steak, and now today, when
I've organized a party, you serve such a small one."
"Yes, sir," replied the waiter. "But yesterday you were sitting by
the window."
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T O D A Y ' S R E C I P E
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This dish is not only the classic accompaniment to tomorrow's main
dish, but it is also looks as good as it tastes. The sweetness of the
peaches and raisins adds a pleasing counterpoint to the spiciness of
the other dishes.
Zaffarani Pullao (Saffron Pilaf)
2 cups (500 ml) long-grain rice, preferably basmati
3 - 4 fresh ripe peaches, or
1 16-oz (450 g) can peaches in syrup, drained
6 Tbs (90 ml) ghee (see below) or vegetable oil
1/4 cup (60 ml) slivered blanched almonds
1/4 cup (60 ml) unsalted pistachios
1 medium onion, finely chopped
1 cinnamon stick (about 3 inches, 8 cm long)
1 cup (250 ml) milk
1/4 cup (60 ml) seedless raisins
1/2 tsp (2 ml) ground cardamom
1/2 tsp (2 ml) powdered saffron (turmeric may be
substituted, with a sacrifice in flavor)
Salt to taste
Soak the rice in 3 cups (750 ml) cold water for 30 minutes. Drain the
rice, reserving the water, and set aside. Cut the peaches lengthwise
into 1/2-inch slices. Heat the ghee or oil in a large saucepan over
moderate heat and saute the peach slices until golden on both sides, 3
to 4 minutes. Remove with a slotted spoon and drain on paper towels.
In the same ghee, saute the almonds until golden brown, about 2
minutes. Remove and drain. Repeat with the pistachios. Set the
almonds and pistachios aside. Add the onion to the ghee remaining in
the pan and saute until tender, about 3 minutes. Add the cinnamon
stick and fry for 1 minute. Add the rice and stir constantly for 2
minutes, until the rice begins to brown and is thoroughly coated with
the ghee. Add the reserved water, milk, raisins, cardamom, saffron,
and salt. Bring to a boil, stirring occasionally to prevent the rice
from sticking to the bottom of the pan. Reduce the heat to low and
simmer covered for 10 minutes. Remove from the heat and allow to sit
covered for 15 minutes. Fluff the rice with a fork, remove and
discard the cinnamon stick, and transfer to a serving platter.
Surround the rice with the reserved peach slices and sprinkle with the
almonds and pistachios. Serves 4 to 6.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the
heat and bring the butter to a boil. When the surface is completely
covered with foam stir the butter gently and reduce the heat to the
lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter
through a sieve lined with linen or four layers of cheesecloth. If
there are any solids in the ghee, no matter how small, strain it again
until it is perfectly clear. Pour the ghee into a glass jar and seal
tightly. This recipe makes about 1+1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated.
It will congeal if refrigerated, and so must be warmed before using if
liquid ghee is called for.
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