Saffron Rice with Cardamom and Barberries

Happy Solstice!

As we usher in the waning of the sun’s presence in our daily lives here in the northern hemisphere, temperatures are finally predicted to reach 72 degrees in Seattle today – something we haven’t known for nearly 200 days. Ironic, isn’t it? Life is like that…

I may have seemed to be a bit amiss in my postings of late. Mind you, I have not been complacent. It is just that June has greeted us with many opportunities to entertain our friends. We have been opening our home to them and sharing of food, conversation and glorious memories. I have a plethora of new recipes from which to select, so many so, in fact, that I find myself in somewhat of a conundrum as I attempt to decide upon which to begin. That is, of course, a blessing…a wonderful blessing of abundance.

Recently, we spent an enchanted evening with our home billowing of laughter and conversation…and, of course, a little wine. This particular evening, however, had an additional morsel of delight. Our friend, Win, engaged his band to play as part of the evening’s festivities. Their beautiful and melodic Hawaiian tunes encircled the garden and floated gracefully through open doors. It was such a fabulous and memorable treat. They play locally, so if you live in or happen to visit the area, perhaps you’d like to enlist Na HilaHila Boys for your listening pleasure at some special event.

The weekend prior we enjoyed equal delight through a smaller and more intimate gathering at our home. My dear friend, Venus, graced me with her special recipe for Saffron Rice…a lovely woman, an amazing teacher and a splendid individual is she. I am grateful to be the recipient of her native Persian secrets in the kitchen, which are nothing in comparison to the rich connection I am fortunate to share with such a kindred soul. I have offered her favored recipe for Chicken with Walnut and Pomegranate Sauce (Khoresht Fesenjaan). At the time, I promised to include the Saffron Rice, which so perfectly complements the dish. Alas, that is the recipe upon which I have decided to share with you today. It weaves the events over the past two weekends beautifully together, as I prepared a variation of this dish with barberries just this past weekend. It encompasses so many elements of the past, present and future for me, all weaving a story much too long to tell in this posting, and possibly removed from the nature of this blog. Hence, I’ll let the recipe speak for itself.

Blessings…

Saffron Rice with Cardamom and Barberries

2 ½ c. “special” basmati long grain rice

cold water

2 – 3 t. sea salt

4 T. organic coconut oil + 4 T. more for topping

8 threads of saffron

2 oz. dried barberries

¼ c. hot water

1 T. organic fair-trade brown sugar+

Dash of organic fair-trade blond sugar

Carefully rinse the rice by placing it in a non-stick 5 qt. stockpot and immersing it in cold water. With a light touch, gently swirl the water around for a few moments, then drain. Repeat this step two more times. Fill the pan again, covering the rice and allowing the water to exceed the rice by one knuckle length. (To do this, place your index finger in the pan until the tip of your finger just touches the top of the rice – be sure it is distributed evenly along the bottom of the pot. Allow the water to fill until the level reaches the first bend in your finger.) Add 2 t. of sea salt. Test for flavor; it should have an essence of saltiness. If not, add another t. or to taste. Sprinkle in the whole cardamom pods. Place the lid atop the pot and adjust the flame to medium-high and bring to a boil. Allow the rice to boil for about three minutes and then remove the lid and insert a double-layered paper towel on top of the pot; return the lid. Reduce the heat to just a tad below medium and leave the rice to steam for about 20-25 minutes more.

To prepare the topping, melt the additional 4 T. of coconut oil in a small saucepan. Crush the saffron threads with a pestle and mortar, incorporating a few granules of fair-trade organic sugar. Place the saffron in a small dish and add 2 oz. of dried barberries. Once the water boils, add ¼ c. of hot water to the saffron and barberries and allow them to steep for at least about 5 minutes. Add the barberries and saffron to the saucepan housing the coconut oil, along with 1 T. brown sugar. Bring to a boil and stir constantly. The barberries will puff up and darken slightly. Carefully taste (caution: it’s VERY hot). If the mixture is too tart, add a tad more sugar. Remove from heat and set aside momentarily.

To serve, remove the lid and paper towel from the stockpot containing the rice and place a large serving platter upside-down atop the stockpot. Holding it carefully with two hands to secure the plate, quickly flip the pan over the release the rice onto the plate. Glaze the barberries over the rice and serve.

This version is especially delicious with a mild chicken dish or a succulent grilled salmon.

Variation: Saffron Rice

This is best served with Khorescht Fesenjaan or other dishes with their own unique flavors, especially popular with various stews of Persian descent. You may want to omit the cardamom, as well, or not, depending upon what the rice will accompany.

Prepare the topping by heating a kettle of hot water. Crush the saffron threads with a pestle and mortar incorporating a few granules of fair-trade organic sugar. Place the saffron in a small dish. Once the water boils, add ¼ c. to the saffron and allow it to steep. Use only 2 T. of coconut oil and melt it in a small saucepan. Add the saffron. Stir to mix well. Turn down the heat but keep warm until the rice has completed steaming.

When the rice is ready, scoop about 1/3 c. from the top and add it to the saucepan with the saffron. Stir around to coat; the rice will absorb the lovely saffron color. Transfer the remaining rice to a serving platter. Place the saffron rice atop the center of the mound. Serve and enjoy.

Bon appétit!

©2010 Taylor Donovan

source: www.taylorstable.com