Introduction and Saffron Rice

Hello anyone out there. I wanted to share the culture and food of India and efforts of us who have now migrated to the United States to assimilate with American culture. I live in Chicago with two adorable daughters, hubby and house with a beautiful backyard that I am trying to fill with lavender. My most favorite ingredient in cooking is Saffron and love the sight of lavender (I have couple of wonderful pictures of lavender fields in my kitchen for me to gaze at while the lavender in the backyard grows enough) hence the name of the blog. Here is my first recipe with saffron. Thank you for stopping by and hope to see you here again.

Although this rice  has lot of spices in it, the spices are used only to infuse subtle flavors. The rice is almost sweet to taste and is not spicy at all.



1 tbs Canola Oil

1 small Onion, diced

1/2 tsp Saffron strands

1 tbsp Cashews

1 tbsp Golden sultanas

1 cup Rice

Water – enough to cook the rice

Salt to taste

1 Star Anise

4 Cardamom pods whole

5 cloves

Wash the rice two times, remove the water and set aside. Heat oil in a pan. Add spices and let them cook for about 30 seconds. Add onion and let it cook through. Add cashews and sultanas. Keep stirring the mixture once in a while so as not to burn onion, for about 2-3 minutes. Add Saffron. Stir couple of times. Add pre-washed rice and saute for a minute or so. Make sure the rice doesn’t burn. Add enough water and cook the rice. Garnish with little Saffron or cilantro if you like it.


Adapted from Anjum Anand’s “I love Curry”.

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