Saffron Rice And Almond Salad Recipe
Ingredients
| Rice grain | 1 Cup (16 tbs) | |
| 2 1/2 cups / 600 ml / 1 pt water | ||
| Good pinch salt | ||
| 2.5 g / 1/2 tsp saffron threads infused for 1/2 hour in 30 ml / 2 tbsp hot water | ||
| 2.5 g / 1/2 tsp English mustard | ||
| 15 ml / 1 tbsp wine vinegar | ||
| 45 ml / 3 tbsp olive oil | ||
| 5 g / 1 tsp sugar | ||
| 15—100 g / 3-4 oz blanched almonds | ||
| Red chillies | 2 , seeded, thinly sliced | |
Directions
MAKING
1) In a saucepan, heat water along with salt and saffron. Put the rice, and bring to the boil. Simmer on low heat for cooking covered for about 20 to 25 minutes till the water evaporates and rice is soft.
2) Turn off the heat and keep rice aside.
3) In a bowl, mix together mustard, vinegar, oil and sugar. Pour the mixture into the hot rice. Stir well to mix.
4) Put the rice in refrigerator for few hours until it's chilled.
5) The chilled rice can be mixed with chillies as per choice.
SERVING
6) Before serving, grill the almonds or lightly roast it in a oven till brown. While toasting the almond, keep in mind to shake the pan frequently to avoid burning the almond. Make pieces of the almond and sprinkle it over the rice. Serve immediately.
TIPS
Don't let this salad stand for a long time before serving as the almond might loose crunch. Once the rice and almond is mixed, serve this dish immediately.
1) In a saucepan, heat water along with salt and saffron. Put the rice, and bring to the boil. Simmer on low heat for cooking covered for about 20 to 25 minutes till the water evaporates and rice is soft.
2) Turn off the heat and keep rice aside.
3) In a bowl, mix together mustard, vinegar, oil and sugar. Pour the mixture into the hot rice. Stir well to mix.
4) Put the rice in refrigerator for few hours until it's chilled.
5) The chilled rice can be mixed with chillies as per choice.
SERVING
6) Before serving, grill the almonds or lightly roast it in a oven till brown. While toasting the almond, keep in mind to shake the pan frequently to avoid burning the almond. Make pieces of the almond and sprinkle it over the rice. Serve immediately.
TIPS
Don't let this salad stand for a long time before serving as the almond might loose crunch. Once the rice and almond is mixed, serve this dish immediately.
Chef
