Serves 4
Saffron is not always available; turmeric is a good substitute in this recipe and will also give a warm yellow colour to the rice.
Recipe Category
Products in this recipe

Seasoned Sea Salt Seasoning

You will need

1 ½ cups (375 ml) basmati rice
1 t (5 ml) saffron if using OR
1 t (5 ml) tumeric
3 T (45 ml) canola oil
6 cloves
6 green cardamom pods, bruised
± 7.5 cm cinnamon stick
3 ½ cups (875 ml) water
½ cup (90 g) raisins
2 T (30 ml) sugar
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt

Ina’s Tip

Saffron, like all dried herbs and spices loses flavour after time. Because saffron is so expensive we don’t use it often and when we do eventually use it, it has lost flavour. This is definitely a case of use it, or lose it.


Place rice in a fine mesh strainer and rinse under cold water. Keep on one side.

Put saffron in a small bowl, add 2 T (30 ml) boiling water and leave to soak. Not necessary when using turmeric.

Heat oil in a heavy-based saucepan, add cloves, cardamom pods and cinnamon and stir-fry for 1 minute.

Add rice and stir for another minute.

Add water. Bring to the boil, add soaked saffron (or dry turmeric), raisins, sugar and Seasoned Sea Salt.

Simmer for ± 17 minutes until tender.