Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Basmati rice (uncooked)
1 pn Saffron threads
1/4 c -Boiling water
2 c Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
1/4 ts Sea salt
1/2 c Jaggery or light brown sugar
1 ts Crushed cardamom seeds
1/4 c Slivered almonds
1/4 c Currants
2 tb Canola oil

Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.

Place saffron in a small glass bowl, add boiling water and let soak for 10
to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large
saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer
for 15 minutes. (Do not remove cover while cooking.) Remove from heat
and set aside.

Simmer saffron water, jaggery and cardamom in a small saucepan over low
heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.

Saute almonds and currants in oil only until currants puff slightly and
nuts turn lightly brown.

Gently fold into rice mixture, fluff with a fork, and serve.

Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol,
72 mg calcium

HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and
reduce water or broth by 2 tablespoons.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

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