Saffron
Rice
3 cups long grain rice
3 Tbs ghee
2 onions finely sliced
1 tsp ground tumeric
1/4 tsp saffron powder
5 cups hot chicken stock
1/2 tsp cracked pepper
Wash rice in cold
water, drain. Melt ghee in frypan, sauté onion
until golden. Add tumeric, saffron and rice, stir well
to coat rice with ghee. Fry until rice is golden, approx.
5 minutes. Add stock and pepper, stir well, bring to
boil. Turn heat very low, cover pan tightly and cook
for 20 minutes. Do not lift lid during cooking. Turn
off heat, leave uncovered for 10 minutes to release
steam. Garnish with a sprig of coriander.
Yoghurt
with Cucumbers
This recipe can be made the day before and kept in the
refrigerator.
2 small green cucumbers
Coarse cooking salt
2 tsp cumin seeds
2 green shallots (chopped finely)
1 1/2 cups plain yoghurt
1 Tbs lemon juice
Peel cucumbers,
cut in half lengthwise, scoop out seeds. Chop cucumbers
finely, salt, stand for 15 minutes, then rinse under
cold water, drain well. Lightly brown cumin seeds in
a small saucepan, by stirring over a low heat. Combine
half the cucumbers, seeds, shallots, yoghurt and juice
in a medium bowl and stir well. Spoon into a serving
bowl or individual smaller dishes, and sprinkle with
remaining cucumber and extra cumin seeds.
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