Saffron Rice

Turmeric, or saffron, as it is called in Grenada, is one of the most widely used spices in Grenadian cuisine. It adds a yellow color and unique flavor to dishes, and is an essential ingredient in the national dish, Oil Down. This spice originates in Southest Asia, and is a very important ingredient in East Indian cuisine. My maternal grandmother tells me of her memories of her, and her mother, boiling, drying, and grounding turmeric to use in the making of Indian spice blends, or masalas as we call it. In some parts of the English-speaking world, turmeric is nicknamed 'poor man's saffron'- this is the best explaination I've come across that perhaps solves the mystery of why Grenadians, as well as other West Indians, call it saffron.






2 cups rice, parboiled
1 1/2 tbsp. 'saffron'(turmeric), ground
4 cups water
1 onion, sliced
2 tbsp. oil
1 tsp. salt

• In a large pot, heat oil on high and sauté onion for about 10 seconds, then add the rice and 'saffron' and continue to sauté for 3 minutes.




• Add water and salt (it should start boiling immediately since the heat has been on high for a few minutes) and lower heat to medium and cover the pot.




• Cook for 25-30 minutes, or until the rice is cooked and all the water is absorbed.
  
  

Serve with a curried dish.

Serves 8

© K Joseph