Saffron Rice with Pistachios (Mitha Kesari Bhat)
4 servings
30 minutes
Saffron rice with pistachios, known as Mitha Kesari Bhat, is a fragrant and exquisite dish of Indian cuisine that combines delicate spices, sweetness, and nutty crunch. Historically rooted in North Indian culinary traditions where saffron was a symbol of wealth and prosperity. The bright golden color of the rice is achieved through saffron steeped in hot water, while the sweetness of brown sugar perfectly balances the warm notes of cardamom and cinnamon. Pistachios and raisins add textural complexity: nuts bring crunchiness while raisins provide softness and a slight fruity tang. This dish is traditionally served on festive occasions, enjoyed for its rich aroma and deep flavor. Each spoonful is a journey into the world of Eastern spices and profound gastronomic history.
1
If you use basmati rice, sort it, rinse it, soak it, and dry it.
- Basmati rice: 190 g
2
Bring water to a boil in a 1.5-liter heavy non-stick pot. Place saffron threads in a small bowl, add 2.5 tablespoons of boiling water, and let it sit for 10-15 minutes while the rice cooks.
- Water: 500 ml
- Saffron: 0.3 teaspoon
3
Add rice to boiling water, add a cinnamon stick, clove, and salt. When the water boils again, reduce the heat to minimum, cover the pot tightly with a lid, and let it simmer quietly without stirring for 20-25 minutes until the rice is soft and fluffy and all the water is absorbed. Remove from heat and let the rice sit covered for 5 minutes to make the fragile grains firm.
- Basmati rice: 190 g
- Cinnamon: 1 piece
- Carnation: 6 pieces
- Salt: 0.3 teaspoon
4
Meanwhile, combine saffron water, brown sugar, and cardamom seeds in a small saucepan. Place over medium heat and stir until the sugar dissolves. Slightly reduce the heat and boil for 1 minute. Pour the syrup over the rice and quickly cover with a lid.
- Saffron: 0.3 teaspoon
- Brown sugar: 0.5 glass
- Cardamom: 1 teaspoon
5
Heat the melted or vegetable oil in a small saucepan over moderately low heat until hot but not smoking. Roast the pistachios (or almonds) and raisins until the nuts are golden brown and the raisins puff up. Pour the oil with nuts and raisins over the steaming rice and gently fluff the rice with a fork. Transfer to a serving platter and sprinkle with chopped pistachios on top.
- Vegetable oil: 2 tablespoons
- Pistachios: 5 tablespoon
- Raisin: 3 tablespoons
- Pistachios: 5 tablespoon