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…. oft go awry.

2014 February 19
by taiyyaba

Okay, but now what do I do with the marinated salmon? Well, eat it, of course!

I really recommend this recipe – the only thing I did differently was to add more lemon zest to the harissa topping on the salmon. I think this would be fantastic on chicken or rolled into a flank steak as well. I served it with a saffron and pea rice. Approximate recipe below.

Remember when I tried to be a food photographer?

Remember when I tried to be a food photographer?

IMG_0009Saffron and Pea Pilau

1 measure of basmati rice
2 measures of water or broth
[Note: like many Desis, I measure rice with a “mugga” (a tea mug). One standard tea mug makes more than enough rice for two people. My super big tea mug will make four meals worth of rice.]
Pinch of saffron
1/4 – 1/2 tsp turmeric, cumin, and coriander powder
1/4 to 1/2 cup of frozen peas, depending on how much you like peas
1 small onion, chopped, or a few tablespoons of fried onions [this is a great place to use up that can leftover from Thanksgiving]
Fresh mint and cilantro

1. Wash the rice until the water runs clear – you’re getting rid of the extra starch here so the grains don’t stick together too much. Drain to remove as much liquid as possible. Meanwhile, bloom the saffron in a few tablespoons of warm water until the water is a lovely yellow-orange color.
2. In a pot, heat some oil, add your chopped onions, and fry till they’re light brown. (Or, just toss in pre-fried onions).
3. Add in the powdered spices and let cook for a few seconds until fragrant.
4. Add in the rice and peas and stir to cover with the flavored oil.
5. Pour in the broth and saffron water and turn the heat to high. Boil, stirring occasionally and very carefully, until most of the water has evaporated. You’ll see the water bubbles getting smaller and smaller, and when they’re almost gone, you’re ready for the next step, called “dam” (steeping).
6. Top the rice with fresh mint and coriander. Put a paper towel over the pot and cover with the lid. Turn the heat to low and let the rice steam to finish cooking for about 10 minutes.
7. When the rice is finished, toast some nuts in a pan with some oil. Toss the rice with the pan-toasted nuts and more fresh cilantro and mint.

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