Saffron Pilaf

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            FOOD FUNNY
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Reader Tami Dean writes, "Here's a true food funny. My four-year-old
was watching me eat Chinese food and exclaimed, "Wow Mom, I didn't
know you know how to eat with pork chops!" I explained that they are
actually called chop sticks.

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            TODAY'S RECIPE
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This dish is popular among the Muslim population of India where it is
often served during the Muharram festival. The whole spices are
traditionally served with the dish even though they aren't meant to be
eaten, and will cause no harm if they are eaten accidentally.
Substitute turmeric for part or all of the saffron if you like, but
the result will lack the distinct aroma of the real thing.

Saffron Pilaf (Zarda)

2 cups (500 ml) basmati rice
1 tsp (5 ml) saffron threads
4 Tbs (60 ml) ghee (see below)
8-10 whole cloves
6-8 green cardamom pods*
1 stick cinnamon
1/4 cup (60 ml) raisins
1/4 cup (60 ml) sugar
Salt to taste

* Available in finer supermarkets and Asian and Indian specialty shops

To prepare rice in the traditional Indian manner, place it in a pot
and fill the pot with running water. Empty the pot by tipping it,
leaving the rice behind. Repeat 8 or 9 times and drain the rice.
Place the washed rice in a bowl, add 4 cups (1 L) cold water, and let
soak for 30 minutes. Drain the rice and reserve the water. Combine
the saffron and 2 tablespoons (30 ml) warm water in a small bowl and
mash the saffron with the back of a spoon until it is thoroughly
dissolved. Set aside. Heat the ghee in a heavy pot over moderate
heat and fry the cloves, cardamom pods, and cinnamon stick until
lightly browned and aromatic, about 1 minute. Add the rice and stir
until the rice is thoroughly coated with the ghee and begins to brown,
about 3 minutes. Add the reserved soaking water, saffron water, and
remaining ingredients. Bring to a boil, reduce the heat, and simmer
partially covered until most of the liquid is absorbed and there are
steam holes in the top of the rice. Cover the pot tightly, reduce the
heat to its lowest setting, and cook for 10 minutes. Turn off the
heat and let the pot sit undisturbed for 5 minutes - do not stir the
rice during the last 15 minutes. Fluff with a fork before serving.
Serves 6 to 8.

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.
Received on Wed Apr 14 05:56:52 2004