Indian

- Tali machchi (marinated tuna slowly cooked / gemarineerde tonijn traag gebakken / thon mariné cuit à feu doux) 7/10
- Bhendi kari (ladyfingers-curry /ocra-curry / curry d'ocra) 5/10
- Kesar pilau (sweet rice with saffron & lemon / zoete rijst met saffraan en citroen / riz sucré aux safran et citron ) 10/10


En - Kesar pilau (for 2)

Put a bit of butter and vergetable oil in a pan until hot.
Add 3 cardamon-seeds crushed, 2 cloves and 1 cinnamon-stick and cook until the arome get free (about 3 min.).
Add 1 cup of rinced rice and cover all the rice with the mix (4 to 5 min).
Add juce of 1 lemon or lime , 1 + 1/2 cup of water, 1 spoon of sugar and a pince of salt.
Temper to a low heat and put the lid on. Leave for 10 min slow cooking.
Meanwhile put saffron-stigmas in a couple of spoons of hot water and leave them for 5 min.
After the 10 min slow cooking of the rice, squeeze the saffron-stigmas and add the colourd water to the rice. Put the lid again on the rice and leave again for 10 min slow cooking.
Remove the lid and leave for a few minutes until all the water has gone (dry-steaming) and loosen the rice with a fork.
You can remove the spices, but I like to leave them when serving.