Kris Billiter wrote:I made some basmati rice at home the other day, and it was quite tasty and different from the plain stuff I usually eat. I know at Shiraz they top it with a yellowish liquid. I was definitely missing that flavor at home. ANy ideas what that is?
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Robin Garr wrote:Kris Billiter wrote:I made some basmati rice at home the other day, and it was quite tasty and different from the plain stuff I usually eat. I know at Shiraz they top it with a yellowish liquid. I was definitely missing that flavor at home. ANy ideas what that is?
Almost certainly saffron ... not really a liquid, but the liquid look you see is probably the result of water vapor liquefying the saffron threads (actually crocus stigmas).
You can buy saffron in little plastic boxes at Lotsa Pasta. It's horribly expensive if you consider it by the pound, but a little bit goes a very long way. The little boxes are under $10, as I recall, and last for months.
Indian turmeric is a possible substitute, but mostly for the color. The flavors are different.
TP Lowe wrote:... geez, using that word "Iranian" ought be enough to have the CIA snooping around this board!
Robin Garr wrote:TP Lowe wrote:... geez, using that word "Iranian" ought be enough to have the CIA snooping around this board!
I suppose we could {Echelon] salt in a few {Al Qaeda} high-interest words in an otherwise {extraordinary rendition} innocuous paragraph {Bushies Out in '08} and see if it catches the attention of the boys at the {NSA}.
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