Crowley calls this recipe a “Poem of Spring,” and I decided to have a go at it for our Winter Solstice Feast.
This picture was taken with cold leftovers afterwards, which, while delicious, didn’t photograph particularly well. Sorry.
The recipe was posted on Coilhouse, where guest blogger S. Elizabeth dug up found and shared it, I’ve included Crowley’s original instructions below the cut.
Unfortunately, Crowley does not give any quantities for the ingredients, so I had to improvise. I’ve listed the ratios I used below, which can be easily modified.
This was also the first time I’ve ever made curry, and it turned out well. So well, in fact, that I’ll be making it as the vegetarian option for Giftmas dinner, along with Riz Aleister Crowley.
Riz Aleister Crowley
(to be eaten with curry)
For Crowley’s original instructions click on the images on the right.Riz Aleister Crowley – Page 1
– 1 cup brown basmati rice
– sea salt
– 1/4 cup sultanas
– 1/4 cup slivered almonds(1)
– 1/4 cup pistachio nuts
– powdered clove
– powdered cardamoms
– turmeric powder (enough to colour the rice to a clear golden tint)
– 2 tblsp. butter
StepsRiz Aleister Crowley – Page 2
- Bring two cups of salted water to a bowl. Throw in in the rice, stirring regularly.
- Test the rice after about ten minutes “by taking a grain, and pressing between finger and thumb. It must be easily crushed, but not sodden or sloppy. Test again, if not right, every two minutes.”
- When ready, pour cold water into the saucepan.
- Empty the rice into a colander, and rinse under cold tap.
- Put colander on a rack above the flames, if you have a gas stove, and let it dry. Or, If your stove is electric, as mine is, the rice can be dried by placing large sheets of paper towel over and under the rice, soaking up the water. Preferably the rice should seem very loose, almost as if it it has not been cooked at all. When you’ve removed as much water as you can, remove the paper towel.
- Place the rice back into the pot on a much lower temperature.
- While stirring continuously add the butter, sultanas, almonds, pistachio nuts, a dash or two of cloves and a dash of cardamom.
- Add enough turmeric that the rice, after stirring, is “uniform, a clear golden colour, with the green pistachio nuts making it a Poem of Spring.”
Crowley was famous for his spicy curries, and I find this pilaf comes out very sweet and is wonderful pared with something spicy. I’ll share my curry recipe later in the week, if anyone is interested.
- Crowley recommends the use of Jordan almonds, which are candied, but this recipe is very sweet as it is, and I find slivered almonds more pleasant. [↩]