Topic: saffron in pilau rice

[goncalo]

It was only the first time cooking rice in the PC. My method was like: add ghee, add whole spices (cassia, star, bay, fennel, cardamoms, cloves) cook between 60s and 90s in medium heat, throw in 3 cups of unsoaked rice (this time I didn't bother to pre-soak it), mix the grains in the ghee/spices, add plenty of hot water from the kettle (until it covers 1" above the rice) add salt, add g&g, cover, high heat. As soon as the pressure cooker starts whistling bring the flame to medium, wait around a minute, turn off and ensure all the pressure is released. Open. Fluff up. Add color. Put in a tray, cover with foil with a few pierces. (Cook the curry) pick some rice off and refluff the rice. Finito.

As for the the green cardamoms, they were obtained around january/february this year, were always kept in an air sealed container since then, although not always in a dark spot (odd night I forgot to move it into the pantry after cooking) and yes, I do crack the shell of the cardamoms to allow the seeds to do its work during the cooking. Occasionally while cracking their shell I get the odd seed/s that pop out and land on the counter near the shell and I always make sure to add these to the rice as well.

As far as I can tell, the green cardamoms still have that old green look, it's not brown in any way as far as I can describe them. The seads are dark brown or black!

[spiceyokooko]

Didn't want to badmouth spanish saffron, sorry if it sounded that way...

Hey Chonk!

I didn't interpret what you said as badmouthing Spanish saffron at all, I think you've added some interesting and useful information into the discussion.

Here's an interesting article on Spanish Saffron: http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865989_6908352_4479283,00.html

[chonk]

Had to be sure ,) My mom was on vacation in Thailand, and bought some "100% saffron" over there. First time I got it, I noticed the odd (different) look and the missing typical smell, and I already knew that Thailand doesn't produce own saffron at all. I looked it up, and it seems to be Safflower, or some call it "bastard saffron" ;P

goncalo, that cardamom sounds fresh to me (: January/February is not that long ago (for whole cardamom pods), and although you should always keep your spices away from direct sunlight, I believe that cardamom excuses some minor mishandlings very well. Their shell protects pretty much of the flavour. If the seeds don't have that ligh-brownish, almost grey colour, but are dark, they should be fine. You could add some to your coffee (if you drink coffee), and check the aroma.