Ingredients :
1 cup long grain rice
1/2 teaspoon saffron threads
2 cups water
6 tablespoons oil or ghee
1/2 cup minced celery
1 inch piece of cinnamon stick or equivalent ground cinnamon
2 cloves
1.5 tablespoons brown sugar
1.5 tablespoons molasses
1 teaspoon salt
Pinch of ground coriander
Pinch of ground cardamom
Procedure
Wash the rice in water.
Place the saffron threads in spoon of boiling water to soak.
Heat the oil, cinnamon, and cloves in a heavy saucepan.
Add the celery into the saucepan.
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
Add the water, sugar, molasses, salt, coriander, and cardamom.
Stir to dissolve the sugar.
Bring to a boil, then reduce to a low simmer.
Add the saffron mix, both water and threads, stirring gently.
Cover and cook 30 minutes, or until rice is tender and the liquid absorbed.
1 cup long grain rice
1/2 teaspoon saffron threads
2 cups water
6 tablespoons oil or ghee
1/2 cup minced celery
1 inch piece of cinnamon stick or equivalent ground cinnamon
2 cloves
1.5 tablespoons brown sugar
1.5 tablespoons molasses
1 teaspoon salt
Pinch of ground coriander
Pinch of ground cardamom
Procedure
Wash the rice in water.
Place the saffron threads in spoon of boiling water to soak.
Heat the oil, cinnamon, and cloves in a heavy saucepan.
Add the celery into the saucepan.
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
Add the water, sugar, molasses, salt, coriander, and cardamom.
Stir to dissolve the sugar.
Bring to a boil, then reduce to a low simmer.
Add the saffron mix, both water and threads, stirring gently.
Cover and cook 30 minutes, or until rice is tender and the liquid absorbed.
