Basmati Rice with Spices, Saffron, Walnuts and Peas

1 t leaf saffron, quickly dry roasted in a skillet, and crumbled

2 T warm rice milk

2 cups basmati rice

1 ¼ t sea salt

2 T vegetable oil

5 cardamom pods

2 cinnamon sticks, 2-3 inches long

¼ cup chopped walnuts

¼ cup frozen peas

In small dish, soak roasted saffron in warm milk. Heat oil over medium flame in 2-3 quart heavy-bottomed pot, put in cardamom pods and cinnamon sticks and stir for 1-2 minutes. Add rice and stir for 1-2 minutes more. Add 3 cups water and the salt and bring to a boil, cover, reduce heat, add lid, and simmer on low for approx. 20 minutes. During last five minutes add peas and walnuts. When rice is done, remove from heat, fluff with fork, and sprinkle saffron-soaked milk over the top. Excellent with dal.

copyright © September 2002