I’ve been travelling for work and pleasure and hence my absence from the blog. I will post a couple of recipes to make up for my absence. The first of these was inspired by the Spanish saffron I got my hands on during one of my recent trips. Beautiful, long strands of saffron that impart a mild, yellow colour to rice and a wonderful and unique flavour too. For those of you who are unfamiliar with saffron, it is the most expensive spice in the world. Each saffron plant has upto 4 flowers and each flower has 3 strands of saffron and each strand has to be hand-picked from a flower. So when you go to the supermarket and see that 1gram of saffron costs 7 GBP, try not to balk.
Growing up, I almost never saw saffron until the time dad went to the Middle east for work and came back with some saffron. Mum used it mostly in desserts but it is also commonly used in flavouring and colouring savoury rice dishes. This pulao is no Spanish paella (pronounced pa-aye-ya) but there is taste in its simplicity. Also, it goes very well with a lot of curries – be they mild or potent. I’m afraid I don’t have a picture of the final product as we were really hungry and ate it pretty quickly. Hope you try this easy recipe and like it!
Strands of saffron on a bey leaf
Can We Have Some Rasam ? 