Preparation:
In a small container, soak saffron in warm milk. Wash rice. Soak in a bowl with 5 cups of water and 1/2 teaspoon of salt for 30 minutes, then drain. Heat the oil over medium heat in pot, put in the cardamom pods and cinnamon sticks, and stir a few times. add the rice, frying and stirring about a minute. Add 2 1/4 cups water and 3/4 teaspoon salt. Bring to a boil, cover, reduce heat to very low, and cook for 20 minutes. Fluff rice, pour the saffron milk in 2 or 3 streaks over the rice. Cover and keep cooking another 10 minutes or until rice is done.
serves 6 |
