Sweet saffron rice with curants and pistachios (Meetha kesari bhat) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 29) by Yamuna Devi

  • dried currants
  • pistachio nuts
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice; vegetable oil for ghee; raisins for currants; maple sugar, raw sugar, honey, or maple syrup for jaggery; and slivered almonds for slivered pistachio nuts.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Golden mung dal soup (Khara moong dal); Chickpeas and potato cubes in creamy coconut sauce (Nariyal kabli chana usal); Deep-fried potato whole wheat bread (Aloo poori); Eggplant and bell pepper stew with fried panir cheese (Baigan panir tarkari)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice; vegetable oil for ghee; raisins for currants; maple sugar, raw sugar, honey, or maple syrup for jaggery; and slivered almonds for slivered pistachio nuts.

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