Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.
Wash and drain rice. Put it into a bowl and cover with water. Soak for 2 hours. Drain water away and grind the rice to a coarse paste in a blender or food processor (there should still be large pieces visible), about 10 to 12 one-second pulses.
Combine rice paste, milk, sugar, cardamom, and saffron into a heavy-bottomed saucepan and bring to a simmer over medium heat. Cook, stirring frequently until the rice is completely tender, about 25 minutes. Add half of almonds and pistachios to the mixture. Stir vigorously and turn off the heat. Allow the phirni to cool and serve in individual bowls garnished with the remaining almonds and pistachios.
1/2 tsp. saffron strands
4 tbsp. hand-hot water
8 cups all-purpose flour
6 tbsp. butter, diced
1 pinch salt
4 tsp. easy-blend dried yeast
2-1/2 cups milk, warmed
2 eggs, at room temperature, beaten
1 egg yolk, beaten, or milk, to glaze
Dissolve the saffron in the water and allow it to stand until the water takes on the strong color. In a large warm bowl mix together the flour, butter, salt, and yeast. Gradually add the saffron water and approximately three-quarters of the warmed milk and knead either by hand or machine until the dough is smooth and elastic. Cover the bowl with a cloth and leave in a warm place to rise for approximately 1 hour or until the dough has risen appreciably.
Reheat the remaining milk and stir half of it into the eggs. Add the mixture to the dough and knead again briefly. (If the dough seems dryish at this point, the remaining milk may be added; otherwise, it may be retained to glaze the rolls.) Leave in a warm place another 45 minutes.
Preheat the oven to 450°F. Grease a baking sheet and divide the dough into 16 to 18 small rolls; glaze and bake the rolls for 15 minutes. Reduce the heat to 425°F and bake for 5 minutes longer or until the rolls are golden brown and sound hollow when tapped on the base.
1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp – see \”Notes\” below
1/2 cup honey
1 pinch ground saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
2 green onions
1 Tbls. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
1/4 cup olive oil
1 lrg. avocado – peeled, pitted, diced
2 Tbls. sun-dried tomatoes in oil – chopped
1 Tbls. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg – beaten
In a microwave-safe bowl, stir together vinegars, tamarind, honey, and saffron; microwave for 1 minute; stir until tamarind is dissolved. Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender. Pour mixture into a bowl and stir in oil; refrigerate until ready to use. Gently stir together avocado, tomatoes, onion, 1/2 tsp. cilantro, and salt.
Distribute filling evenly onto center of each egg roll wrapper.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling; brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
Deep-fry egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.