Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Sweet Saffron Rice (kesari Bhaat) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Cup(s) Basmati rice, uncooked
1 Pinch(s) Saffron threads
1/4 Cup(s) Boiling water
2 Cup(s) Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
1/4 Teaspoon(s) Sea salt
1/2 Cup(s) Jaggery or light brown sugar
1 Teaspoon(s) Crushed cardamom seeds
1/4 Cup(s) Slivered almonds
1/4 Cup(s) Currants
2 Tablespoon(s) Canola oil
Place rice in a strainer and rinse with cool water until water
runsclear. Set aside.Place saffron in a small glass bowl, add boiling
water and let soak for10 to 15 minutes.Stir together rice, 2 cups
water, cinnamon, cloves and salt in a largesaucepan or Dutch oven.
Bring to a boil. Cover, reduce heat and simmerfor 15 minutes. (Do not
remove cover while cooking.) Remove from heatand set aside.Simmer
saffron water, jaggery and cardamom in a small saucepan over lowheat
until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.Saute
almonds and currants in oil only until currants puff slightly andnuts
turn lightly brown.Gently fold into rice mixture, fluff with a fork,
and serve.Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g
fat, 0 mgchol, 72 mg calciumHINT: Substitute 2 tablespoons honey or
maple syrup or 1/2 cup jaggeryand reduce water or broth by 2
tablespoons.Source: Vegetarian Gourmet, Autumn 1993 Typed for you by
Karen MintziasFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 143
Calories From Fat: 101
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 89.1mg
Potassium: 154.5mg
Carbohydrates: 9.6g
Fiber: 2.2g
Sugar: 6.5g
Protein: 2.3g

Scale this recipe to Servings [?]