Experiment with egg crusted saffron rice. A delicious golden yellow. Discovered in “Silk Road Cooking: A Vegetarian Journey” by Najmieh Batmanglij. Found while visiting my Long Island cook book collection over the holidays. Reported by Joseph.
Ayurveda Notes (help)
Despite the popularity of traditional omelets, milk and eggs are traditionally a bad food combination in Ayurveda. This rice is heavy, provoking kapha.
Dosha – Vata-, Pitta-, Kapha+
Quality – Heavy, Oily, Cooling
Taste – Sweet, Sour
Recipe - (Help with Cooking)
Serves – 6
Preparation Time – 1hr
Rice
1 c Rice
1 ½ c Water
¼ c Cooking oil
Crust
2 eggs
1 tblsp saffron water
¼ c oil
1c milk/yogurt
2 spatulas ½ cooked rice
Cook rice halfway (about ten minutes depending upon the size of the grain).
To make saffron water, place saffron in a dish over a pot of boiling water for five minutes, then crush with a mortar and pestle. Add 1tblsp of water and continue to grind.
Mix together ingredients for the crust and place in pot. Place the remaining rice into the pot. Pour ½ c cold water and 4 tblsp oil. Place a towel over the pot and cover to catch the condensation.