Serves 6

Cooking with Saffron

Saffron is sweet, astringent, and bitter to taste, heating with a sweet vipaka (post-digestive effect). It is balancing for all three doshas, easy to digest and helps food allergies. Medicinal Uses: Very effective for migraine-type headache. It can be effective in revitalizing the blood, circulation and the female reproductive system. Doshic Notes Vata = Pitta = Kapha =

Ingredients

1 generous pinch saffron 1 Tbs water 1 1/2 cups basmati rice 3 Tbs ghee or unsalted butter 4 bay leaves 7 bits of cinnamon bark (about 1 heaping teaspoon) 7 cloves, whole 1/2 tsp salt 7 cardamom pods, whole 4 cups hot water

Preparation

Soak the saffron in the 1 tablespoon water for at least 10 minutes.

Wash and rinse the rice twice. Drain.

Heat a pot over medium heat and add the ghee. Then add the bay leaves, cinnamon, cloves, salt, and cardamom and mix well for a minute. Turn the heat to low, add the rice and sauté in the spices for 2 minutes.

Pour in the hot water and the soaked saffron and bring to a gentle boil. Boil uncovered for 5 minutes. Then turn down the heat to medium and partially cover.

Continue to boil gently for another 5 minutes, stirring once or twice to keep from sticking.

Turn the heat to low, fully cover and simmer until tender, about 10 minutes.