Saffron Pilaf with Rose Water

During the past days my spice box from the pantry has moved into the kitchen, although there are at least fifty glasses of different spices on the shelves. Sometimes forgotten spices surprise me such as fenugreek or sumac. Actually, I only planned to cook pasta with a mushroom sauce, but I didn't have enough fresh mushroom and the dried was out of shelf life, so I needed a new idea. I decided to prepare fish and not only because it is Friday. Strangely, this week it was the third time that fish got onto the plate. As I have found fresh ginger, lemongrass and half a box of coconut milk, I felt like cooking something Asian inspired. The fish was flavoured with garam masala salt and fried. I cooked a simple coconut milk sauce flavoured with onion, garlic, lemongrass, ginger, coriander seeds and cumin. I only needed an idea for the rice. I cooked a pilaf flavoured with saffron, rose water, cardamom and served with a nice portion of roasted almonds, macadamia nuts and pistachios.


Ingredients:
180 g long grain rice
300 ml chicken stock or water
2 ek oil or ghee
1/4 teaspoon cumin
2-3 curry leaves
1 small piece of fresh ginger
1/4 teaspoon saffron
1 tablespoon rose water
80 ml cream
1/4 tablespoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon black pepper


Crush saffron and mix it with the rose water, add cinnamon, cardamom, clove, pepper and pour cream over it. Heat ghee, add cumin, curry leaves and grated ginger. Add rice after a few a minutes and let it brown while stirring. Pour stock over it, season and cook it uncovered. As soon as the liquid has absorbed, add the spicy cream, cover and let it stand on the switched of stove for 15-20 minuets. Stir in roasted almond, macadamia nuts and pistachios before serving.