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Can ground cardamom be substituted for the whole? Thanks! Linda
Hi Linda, not exactly. The cardamom pods infuse the oil that you use to brown the rice. If you don’t have cardamom pods, then you might want to add a pinch of ground cardamom to the rice when you add the water and salt.
Excellent recipe – worthy of a bookmark!Typical of pulaos – very flavourful but easy on the palate for those not used to spices. For those not afraid of a little more flavour, I would definitely recommend adding 1.5x-2x times all the spices except perhaps black peppercorns. I went to town with the ghee and the results are as expected – the fullness of the morsel in the mouth.I now make this regularly every few months!
Also, Elise, the “white powder” on uncooked rice grains is mostly the starch from the milling process. It could potentially be other substances depending on where the rice comes from but none of them are unsafe. The general rule is that you rinse it clear (like you said) if you are making any non-sticky rice dish e.g. a pulao and do not rinse if you are making a sticky rice dish e.g. risotto or actual sticky rice.
Very good and less fussy than I was expecting. I thought the spice level overall was very subtle and I will probably increase by 50% next time.
I need to one observation here. The name of this is not “Saffron rice Pilaf”. It’s “Saffron rice Pulav”
thanks for sharing. this so yumm
(although i used a lot more nuts & raisins)
This is a great recipe! The stew is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here http://www.amazon.com/Moroccan-Saffron-LLC/dp/B00JX1QZRO/ref=sr_1_1?ie=UTF8&qid=1402273446&sr=8-1&keywords=organic+moroccan+saffron
Thanks! Keep these great recipes coming!
What would the proportions of the spices be if one only has ground spices?
Great question Cindy, I don’t know! If you experiment and find a set of measurements that work for you, please let us know about it. ~Elise
Would you recommend using black or green cardamom pods? I used black because it’s what I had on hand but was wondering if it would have had a more distinct taste with green cardamom. Either way it was delicious. Never enough uses for saffron in my book. Thanks for this one.
I’ve only made it with green cardamom pods. ~Elise
fiddly but delicious! Paired it with the Cardamom Honey Chicken recipe you posted in July of 06. Thank you
Just made this today and it is sooooo good. I cut a couple of corners….1. used regular butter instead of clarified2. sushi rice instead of long grain3. thought i had cardamon pod, but didn’t so i subbed a star anise and put a pinch of powdered cardamon in the rice water.4. no nuts
Nevertheless, it was absolutely fantastic, and a good way to use those exotic ingredients in my cabinet.
Oh my, this looks delicious. I can almost smell the spices. As for the saffron, I have never been able to distinguish a taste to it. Is it very subtle or what?
It’s definitely not subtle, at least to my taste! ~Elise
Unfortunately, there are a lot of shady folks out there peddling fake saffron. Real saffron is heavenly. Maybe check the source? Apparently safflower (like the oil) is a close cousin of saffron; looks much the same but has almost none of the flavor… . It’s often passed off as phony saffron. The primary producer of is Mexico, I believe, so it might help if you can determine the origin of your product. But always check the price first, genuine saffron will cost from $7/ gram on up. If the price seems too good to be true or probably is.
Here’s seen article that nice help: Five Easy Way To Identify Pure Saffron: Real Vs Fake Saffron – …https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.indianfoodfreak.com/2016/06/20/five-easy-way-to-identify-pure-saffron-real-vs-fake-saffron/&ved=0ahUKEwiAkd3IwKnXAhVHz2MKHRYbCTQQFggzMAI&usg=AOvVaw22HbvUz9kuHVYm2FZsDtK8
I adore saffron. I can’t believe you think it tastes like soap. I didn’t even know that was possible! Ghee makes everything deep and flavorful, though. Looks great.
It just goes to show you that everybody’s taste buds work differently. A lot of people have a similar problem with cilantro, which I adore. ~Elise
This looks incredible! I’m wondering if how much ground cardamom to use, because that is what I already have. Thanks! I’ll definitely be making this
I’ve always been curious how a recipe calling for cinnamon would be altered if it is omited? Being allergic to cinnamon I tend to pass over receipes that call for it. Is there a substitute?
Sometimes you can use allspice as a substitute. I would add a couple allspice berries if you had them, if not, just skip it. ~Elise
I don’t know–this looks like a home-cooked side dish that’s going to run about $9-10 per person. Is the saffron actually for its flavor? Or would tumeric suffice for color?
Hmm. If you had none of these ingredients in your pantry to begin with, then yes, it might be expensive. I think when we made this the only ingredient we had to buy that we didn’t already have was some pistachios. Regarding saffron, it is for the flavor. You can make a turmeric rice if you want, we have an excellent recipe for it here. ~Elise
I make this with brown basmati rice and it is heavenly!
I could eat this all day too! the heady aroma of the ghee and the spices together makes it so very special.
Elise thanks much for the link. Much appreciated!
Glad to have you back – I’ve missed your posts:)
This recipe sounds delicious!! Will make this tonight to go with some grilled swordfish.
Good to be back! Still a bit jet lagged though. I think this rice would be great with grilled swordfish. ~Elise
I thought I was the only person who thinks saffron tastes like soap! Can you still taste it here or is the flavor tempered by the other spices?
You can definitely still taste it here, but it just works. Must be the combination with the butter and spices. ~Elise
Elise, this kind of rice is called ‘zarda’ in my part of the world which is Pakistan. I am sure variations of it are made in the subcontinent as a whole. We usually eat it sweetened and it is commonly served as a dessert at wedding. The word zarda literally means a deep yellow the colour of an egg yolk.