saffron celery rice

25th April 2020

This is a modified rice dish that Donna posted years ago and because I make it often I thought I would revisit and repost it. It is soothing on the digestive system and soft on the eyes with its pale yellow saffron hue. Serve it with roasted vegetables and an avocado-yoghurt sauce. It also goes nicely with a simple tovve and vegetable palya.

Saffron is considered sattvic, balancing all three doshas. One flower bears three stigmas, which are plucked and dried. It contains a carotenoid called crocin, which imparts a golden-yellow hue to dishes.

“Generosity is a noble quality. It opens the mind and heart to appreciate the universe and all that it encompasses.” ~ The Sacred Tradition of Yoga by Dr Shankaranaranaya Jois.

saffron celery rice

preparation 25 minutes

serves 3 – 4

ingredients 

1 cup white basmati rice

2 cups hot water/vegetable stock

two pinches saffron threads (15 threads)

2 Tbsp ghee

1 stalk celery, finely chopped

1 bay leaf

½ tsp fine rock salt

handful coriander, finely chopped

zest and juice of ½ lemon

to serve

roasted vegetables

spicy avocado-yoghurt puree

preparation 

1.  Rinse the rice until the water runs clear, pour into a sieve to drain.

2.  Place the saffron threads in the hot water to steep for 5 minutes.

3.  In a heavy-based pan, heat ghee, then fry the celery, bay leaf and salt; when soft, add rice and stir to coat grains in ghee.

4.  Pour in ¼ cup saffron water and stir. When almost evaporated, add remaining saffron water and bring to a boil, reduce heat to maintain a rapid simmer, uncovered for 8 – 10 minutes or until the water has evaporated.

5.  Turn off heat, and cover with a tea towel between the lid – set aside undisturbed for further 10 – 15 minutes.

6.  Add coriander, lemon zest, juice and season with salt and pepper to taste.

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