Saffron rice with pistachios (Mitha kesari bhat)

Saffron rice with pistachios (Mitha kesari bhat)

Ingredients

• Basmati rice 190 g
• Water 500 ml
• Saffron ⅓ teaspoon
• Cinnamon 1 piece
• Carnation 6 pieces
• Salt teaspoon
• Brown sugar 1/2 cup
• Cardamom 1 teaspoon
• Vegetable oil 2 tablespoons
• Pistachios 5 tablespoons
• Raisins 3 tablespoons

Directions

1. If using basmati rice, sort, rinse, soak and drain.
2. Bring water to a boil in a 1/2 liter heavy Teflon-lined saucepan. Place the saffron stamens in a small bowl, add 2.5 tablespoons of boiling water and let sit for 10-15 minutes while the rice cooks.
3. Put the rice in boiling water, add the coria stick. cloves and salt. When the water starts to boil again, reduce the heat to low, close the pot with a tight-fitting lid, and simmer quietly without stirring for 20-25 minutes, until the rice is soft and airy and all the water is absorbed. Remove from heat and leave the rice covered for 5 minutes to firm up the brittle grains.
4. Meanwhile, combine the saffron water, brown sugar and cardamom seeds in a small saucepan. Put on moderate heat and stir until sugar dissolves. Reduce heat slightly and simmer for 1 minute. Pour the syrup into the rice and quickly close the lid.
5. Heat ghee or vegetable oil in a small saucepan over medium-low heat. to keep the oil hot but not smoke. Toast the pistachios (or almonds) and raisins until the nuts are golden brown and the raisins are bloated. Pour the nut and raisin butter into the steaming rice and gently loosen the rice with a fork. Transfer to a serving flat dish and sprinkle with chopped pistachios on top.