I have called this brown and wild rice dish Persian rice as it makes use of the Iranian spice blend I made.
Since we started travelling overseas in 2003, the places we stay at have come to about €100 a night. This is the price we pay for 2 of us, including breakfast. Sometimes we have paid more, going up to €120 for a five star hotel. And other times we have paid less. But working around that price gives me an indication of the type of accommodation we are booking. In Pounds Sterling this comes to £90 and so when I booked our accommodation this year for London I did not mind paying £178 for 2 nights. We stayed in Finchley last year, and all I have done this time is choose a place across the road. Because we have made so many bookings on booking.com my genius level has increased. This means better deals for me, and for the people I refer to the site.
This past weekend I was looking at the booking and saw that I could get the same room for £26 less. The saving does not seem like much in Pounds, but at close to R500 it was totally worth it. And I am all for saving any way I can. The other way I am saving is using up all the odds and sods I have in my pantry. The idea came from Fiona, and I am trying to implement it. After making my Iranian 5 spice blend, I took down all the containers of rice in the cottage. Dave and I have not been eating rice much in the past 3 years. And I had a handful of white rice and some brown & wild rice to use up. Combined with the spices this made a really great side dish for the casserole I made over the weekend.
Click on the links for conversions and notes.
For the spice blend
- 5 mls ground cinnamon
- 5 mls ground nutmeg
- 5 mls crushed rose petals
- 5 mls ground cardamom
- 2.5 mls ground cumin
For the Persian rice
- 175 g rice
- Pinch of salt
- 500 mls water
- Place all of the ingredients into a dry frying pan and roast over a low heat until you can smell the spices
- Crush using a mortar and then add to a pot together with the rice, salt and water
- Bring the water to a boil over a medium to high temperature
- Cover and turn the stove off and leave to steam for 60 minutes
- Fluff up the rice and adjust the seasoning before serving