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page 47
8. SAFFRON PILAF.
ZERDEH PILAF.
The so-called Saffron Pilaf, which is called also the "Wedding Pilaf," because
it is invariably made and served during wedding dinners or other great occasions
in the Orient, is composed of two parts, the first being the Plain Pilaf (see
Pilafs, Style No. 1.), which should be prepared before the second part is
attempted.
The second part, with the saffron, is prepared with the following ingredients
and method:
Ingredients:
Plain water ........................................ 3 cupfuls.
Rice ................................................ 1 cupful.
Saffron ............................................ 2 pinches.
Rose water ...................................2 tablespoonfuls.
Sugar ............................................. 1/2 cupful.
Method:
Put the washed rice and the water together in a deep vessel and boil over
moderate fire until nearly done, then add the sugar, also the saffron (which
must have been soaked in the rose water for 24 hours), and mix well. When the
rice is well cooked, the Pilaf may be considered done, and so
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