Sweet Saffron Pilaf with Currants and Nuts

Often times, when I am browsing through a cookbook that I randomly pluck off a shelf in the library, I come across a recipe, one single recipe, that causes me to clutch the book to my chest in glee. I must check out the book even if it yields me that one and only gem, but my hope is always that it will show me a great deal more.

Such was the case in finding ‘Indian Home Cooking- A Fresh Introduction to Indian Food’ by Suvir Saran and Stephanie Lyness. The book is resplendent with gorgeous photos, plain talk about the wonders of Indian cuisine and all it’s aromatic and unique ingredients, and 150 recipes that make me simply swoon in anticipation. It is full of options for making everything vegetarian too. This rice recipe was the one that urged me to check out the book. What else I found when I got it home and curled up on the couch with it and a packet of page markers were more wonderful recipes that are making me think I should purchase this book for my permanent collection.

Last year I purchased Julie Sahni’s Book ‘Classic Indian Cooking’ and I have to admit, although a lot of the recipes look amazing, I have trouble sticking out my creative neck to try any of them because it is lacking in one thing that makes a cookbook golden in my eyes: Photos.

I am totally a visual person; when it comes to a recipe, I need to see something in real color in order to be inspired to cook it.  I know it’s odd but I bet I am not alone in that regard. Photos do it for me despite the fact that I know it is a staged shot; at least it gives me some idea of what it may turn out to look like, and a photo can easily conjur up taste  in my mind too.

The photo of this rice was awesome, showing clearly the random path of saffron through the grains, delicate chunks of pistachios and dark plump currants. And the beautiful thing was, when I made the recipe, it looked just like the photo. But the taste was what made my head spin. It is a terrific combination of spice, fruit and nutty goodness; the pow of piquant cardamom, the tinge of ginger, a hint of cinnamon and the lush, sweet richness of saffron are seamlessly blended together with tender bites of nuts, complemented by the subtle sweetness of the sugar that is added in the end stage of cooking. The author states that this rice can be made as a dessert by adding in more sugar and stirring milk into it prior to eating. Should it taste any better than it did when I made it, I might pass out from the sheer joy of it. It was a perfect side to grilled vegetable kabobs and my famous hamburgers (made by Griffin this time), and was really delicious after sitting overnight in the fridge. This one is going into our permanent repertoire.
(jump for the recipe)

Sweet Saffron Pilaf with Nuts and Currants
1 ¼ c. basmati rice
2 ½ c. water
¼ t. saffron threads
1 T. milk or cream
1/8 c. canola oil or ghee
A 2-inch cinnamon stick
10 green cardamom pods, pounded in a bowl or pestle to open the shells
A 1-ince piece fresh ginger, peeled and grated
¼ c. dried currants
¼ c. chopped roasted almonds
¼ c. pistachios, shelled and chopped
¼ c. sugar

Combine rice and water in medium bowl and soak for 20 minutes. Drain, reserving water, and set rice aside.
Gently crush saffron threads in small bowl with back of spoon. Stir in milk and mix gently. Set aside.
Combine oil or ghee, cinnamon stick, cardamom and ginger in medium, heavy bottom pan (with a cover) over medium high heat, stir and cook for 2-3 minutes. Add in currants and nuts and cook, stirring often, for 2-3 minutes. Add rice, stir to coat and cook for 1-3 minutes. Pour in reserved water, stir and bring to a high simmer, reduce heat to low, cover and cook for 15 minutes. Uncover and sprinkle rice evenly with sugar, then drizzle saffron/milk mix over the top. Cover pan again, and on very low heat, cook for 5 minutes. Turn off heat and allow rice to rest 10-15 minutes. Serve hot garnished with fresh toasted nuts if desired.