Herbs and Spices Saffron
So you've gone shopping and furnished your kitchen with the gamut of
Saffron crocus flower and it produces a slightly metallic hay and honey taste. It's used a lot for Arab, Central Asian, Indian, Turkish and Spanish cuisine. It can have quite an strong taste and that why only a little is used at a time.
How to Make Basmati Rice with Raisins and Nuts (and Saffron)
Here's an example of a traditional Indian dish that requires saffron to create it's unique, delicious taste.
# Place two rinsed cups of
large mixing bowl. Add warm water to the rice so that it is submerged in water by three inches. Then let the rice soak for 20 minutes. After the 20 minutes, drain the rice from the water.
# Heat up two tablespoons of
cinnamon stick. Finish sauteing for a bit longer until the onions are a brown color, this shouldn't take too long.
# Add the rice to the spices and the onions and stir for a couple minutes.
# Then mix in four cups water, a third cup whipping cream, one teaspoon salt, and a fourth teaspoon of
saffron threads.
# Bring this all to a boil and then reduce the heat so it will be at a simmer for the next 20 minutes. You'll want to leave the saucepan covered because you want the rice to be absorbing all the liquid.
# Once nearly all the liquid has been absorbed, add in half a cup of raisins and let them get a little plump in the heat.
# Finish by throwing a half cup of
sliced almonds on top.
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