So you're going to boil them for 3 hours, along with the green pepper, carrot, potatoes, etc? Or just the onions alone?

How does the boiling method differ from the 'fry in oil' method that Stew used?

I'm curious to try a modification to increase the sweetness in the base, and minimize bitterness.

I agree that side by side a BIR, my efforts are correct in terms of consistency, amount of oil, taste in general, but I never get that underlying sweet tone. I agree with others that have said that adding sugar (to the base or otherwise) will not do the trick.

Josh

Exactly, and in Stew's words, it was BIR authentic. *If* the positive result was down to the base, then the onion pre-frying may be the key.  Before I was going to try it myself (and use the base with some of the tried and tested madras etc) I was asking the following:

<<
Stew, I would think that 40 minutes frying onion in that much oil would start to 'deep fry' it. What sort of temperature did you use in the pre-fry stage? What was the final consistency/colour of the onions before proceeding with the regular Saffron recipe?
>>

Josh

I too am intrigued about this missing sweetness.

So Jerry let me get this straight. You plan on on making a batch of Saffron, but precooking the onions? How do you intend to do this? I'm due for a new batch of Saffron later this week and want to try this modification.

Thanks,
Josh

Add another one to the "I'd buy it" list.

I use quite of few of Bruce's older recipes. Very curious to see what breakthroughs Bruce has developed since his last publication.

If simplicity and speed are the issue, Gaz, then the base+ method is great. I have a freezer full of individual ziplock bags that make one curry each. I can have a curry (pretty much any of them) on the table in less than 10 minutes.

-- Josh

Stew, I would think that 40 minutes frying onion in that much oil would start to 'deep fry' it. What sort of temperature did you use in the pre-fry stage? What was the final consistency/colour of the onions before proceeding with the regular Saffron recipe?

Thanks,
Josh

Three days and close to 20 liters of base... now that's dedication to the quest.

Go for it Bobby!

How much is a "chef's pinch"? 1/2 tsp?

-- Josh

BB, what's your rice recipe? Looks exactly like my local (no multicolour there). Is it a standard pilau coloured with yellow or turmeric? Or is it something different. My local definitely uses ghee in rosewater in theirs, but I've never been able to reproduce.

Figured I'd ask as yours looks identical.

Cheers,
Josh

Thanks Bobby. A bit of onion and a wet paste might do the trick. I'll try this.

Sorry to hear about (and see!) the Madras!