OH THE RICE
the saffron. Yeah... I do use a fair bit, but it's probably cheaper than the cashews. So.. I don't know - a pinch? Of a reasonable size?
Yeah, all those spices go togeether really well. When I do the full shebang version, it's soemthing like this (apologies for no measurements... I just kinda know):
-Put the pinch of saffron in a tiny bowl with a little boiling water to get it started. Let it sit for a few min.
-Put the rice, water and quite a bit of salt (it'll taste really salty after) in the saucepan for the absorption method, and add the saffron.
- In a fry pan, toast the following spices: a broken cinnamon stick, 2 star anise, lots of fennel seeds, black cumin, normal cumin, black and yellow mustard seeds, 6 cloves and 6 squished cardamom pods. YUM!
- Toast some shredded coconut with currents, slivered almonds, chopped cashews and pistachios.
- Throw in a bit of palm sugar (or brown sugar), then stir everything else in. Adjust the sugar and salt as you think.
Make sure you either take out the cloves, or tell everyone not to eat them, cos if you chew on htem, they make your mouth go a bit numb!
