Saffron Jeera Rice

There are many versions of jeera rice, from the most simple to the most elaborate. The word “jeera” refers to the golden toasted whole cumin seeds that add that distinctive “Indian” taste to a pot of perfectly cooked basmati rice. This version adds saffron for a fabulous flavor and color. Good saffron is pricey, but a little goes a long way, and it elevates so many dishes from fine to fabulous. Cardamom, cinnamon and pistachios make this a very special dish.

Be sure to use a high quality aged basmati rice, rinse it well, and then soak it for 30 minutes so that your grains are tender but remain separate and firm, never mushy. I prefer to coarsely chop the pistachios rather than add them in whole. It’s a textural thing. Don’t make them too small, however. Cutting them in half or so does the trick.

Ingredients:

• 1 cup basmati rice

• 3 tablespoons ghee or neutral oil such as avocado or sunflower

• 1 tablespoon whole cumin seeds

• 5 cardamom pods

• a two inch piece of cinnamon bark a few strands of saffron

• ¼ cup raw pistachios, cut in half

• a few sprigs of cilantro

Method:

• Rinse the rice several times—I put my rice in a mesh strainer and let the tap run over it for a few minutes—and then put the rice into a bowl and cover it well with fresh cold water.

• Warm the ghee or oil in a saucepan and add the spices. Gently stir them over medium heat with a wooden spoon, until the cumin seeds take on a bit of color and the spices release their aromas. This only takes a minute or two

• Drain the rice from its soaking liquid and add it to the pot with the spices. Stir it, very gently, now and again, so that all the grains are coated with the fat, for several minutes. Be very careful not to break the grains of rice.

• Add the pistachios.

• Add 1 ½ cups water. As soon as the water comes to a boil, turn the heat down very low and cover the pot. Don’t disturb the rice while it’s steaming. Let the rice cook for 17 minutes, then remove the pot from the heat and keep the lid on for an additional ten minutes. Remove the lid, gently fluff the rice with a fork, and re-cover it to keep it warm until you’re ready to serve.