Inspired by a recipe from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni, in hot weather this rice begs to be served at room temperature. It is a foil for the rest of the menu, excellent with the cantaloupe, the raita, and the ribs.
1. Wash rice in a strainer. Soak in cold water to cover 30 minutes.
2. In a 6-quart pot, heat oil over medium-high heat. Sauté the spices until cumin darkens. Stir in onion, sprinkling with salt and pepper. Cook until it begins to color. Blend in the ginger, saffron, water, and well-drained rice. Bring to a boil.
3. Lower heat to medium; partially cover and cook 8 to 12 minutes. Taste rice. It should be slightly underdone. Add salt if needed. Cover rice and let stand another 5 minutes or until just tender (it will finish cooking as it cools). Uncover, add potatoes and peas, and turn out onto a platter to cool. Just before serving toss lightly with the scallions, mint, and coriander, tasting for seasoning.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.