Parsi rice with saffron and sour cherries

Parsi rice with saffron and sour cherries

By
From
I Love India
Serves
4
Photographer
Martin Poole

You can add some sliced almonds to the rice, but I love it like this with its sweet, buttery saffron flavours contrasted with the sweet-sour cherries.

Ingredients

Quantity Ingredient
300g basmati rice
1/3-1/2 teaspoon saffron threads
2 rounded tablespoons ghee or unsalted butter
2 large cinnamon sticks or cassia bark
6 green cardamom pods
10 black peppercorns
handful dried ready-to-eat sour cherries
600ml water
salt
handful halved pistachios, (optional)

Method

  1. Wash the rice really well in several changes of water until the water runs clear and all the starch has been removed, then soak for about 15 minutes. Infuse the saffron in 1 tbsp boiling water for the same time.
  2. Heat the ghee or butter in a large, heavy-based pot. Add the whole spices and cook for 20 seconds or until they are aromatic. Meanwhile, drain the rice in a sieve. Tip the rice into the pan and give it a few stirs. Add the saffron and cherries and give the pot a couple of stirs. Add the measured water and salt, taste and adjust the seasoning.
  3. Bring to the boil, then reduce the heat right down, cover tightly and cook for 7–9 minutes. Check a grain, it should be cooked through, if not cook for another couple of minutes. Scatter over the pistachios, cover again, turn off the heat and allow the rice to steam for 10 minutes. Serve with Parsi Salli Chicken.
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