1 teacup of basmatti rice
100g plain tofu, diced
10-12 saffron threads
1 small onion (chopped)
5-6 cloves of garlic (chopped)
1 carrot sliced with a peeler
3-4 sprigs of fresh coriander (chopped)
cumin, cardamom, crushed allspice
grounded black pepper
paprika and some crushed chili
5 tbsp vegetable oil
Put the rice in a bowl and wash it with warm water. Leave aside. Now soak the saffron threads in some warm water that you’ll later use to cook, let’s say in the same teacup as in which you’ve measured the quantity of rice (ratio water-rice should be 2.5:1).
Heat the oil in a large pan and add the cumin, cardamom, crushed allspice, grounded black pepper, paprika and the crushed chili – other words – all the spices except for the coriander.
Put in the tofu cubes and lower the heat a little bit. Gently turn the pieces on all sides. In 4-5 minutes add the garlic and the onions too. Mix well and let it fry for another 4-5 minutes.
Now put in the carrot slices and the rice. Mix well again until the whole mixture is evenly covered by the spices. Then pour in the water in which the saffron was soaked along with the threads and add another bowl and a half of water.
Let it to cook on low heat until the rice is tender, but don’t forget to mix occasionally. Depending on the rice, you may have to add some water, but be careful.
Sprinkle the coriander right before serving and mix.
This is a nice, filling meal on its own but could also be a side dish. Up to you to decide.