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Pilaf Crab and saffron ... and the stories that float in the kitchen

I always have a notebook in the kitchen. And no, you do not need to make notes on doses, weights and steps of recipes invented, for what I still have a good memory and a notebook in hand.

The notebook that lives in the kitchen is the guardian of notes of those stories read that float in the air of my kitchen, each time without doing it on purpose, some ingredient or a recipe leads me to daydream, to invent, to think or remember a story.

I very often think of the lives that intersect in my kitchen. Each product has behind him many stories of people who have worked for and hands it up to me.

And as if all of a sudden I could see their faces, their hands and their stories, blurred and faded, suspended between the work and cooking.

While preparing this recipe I saw these strong, brave and muscular men who leave their lives and families to sail to Alaska, fishing for crab, work the world's best paid and most dangerous. Men with a longing in my heart, leave for several months a year to face the wrath of giant waves and icy temperatures in tense situations, where a small mistake can cost you your life.

And my thoughts then reach those families back in Kashmir, in the month of November come together to collect from saffron crocuses. Men, women and children, entire families go to fun to participate in this annual festival. I guess those purple fields, steep stretches, a delicate carpet of flowers, a breath of wind that moves them up and the magic light of sunrise and sunset, golden, hours of collection, because the flowers must be harvested to protect those closed three valuable pistils, edible gold.

And then the women of experience, her head covered, his face marked by the passage of time with wrinkled hands and delicate, sitting on the thresholds of houses, and put off by the saffron, the sole economic support of their families during a long year, until a new collection.

How many stories, how much work and how many hands meet in a kitchen, small minds as they arrive, they tell you a secret, with a wink and you go away quietly.

screw apart, completely different cultures, from two corners of the world so far away, in the two edges of the same sky, met ignorant in this dish.

Serves 4

200 grams of crab meat (crab in Alaska I)

300 g basmati rice 1 onion

30 g + a knob of butter

saffron

saffron powder

salt

pepper Finely chop the onion. Warm up the 30 grams of butter in a pan with a double bottom and make the onion. When the onion is golden, add the rice and soak it well with butter. Add water to cover the rice (normally two times its volume), salt and pepper. Add the crab meat and saffron. Bring to a boil, then cover and reduce heat. Allow to simmer until water is absorbed. Before serving, stir in a knob of butter and sprinkle with saffron powder.

AND enter the contest with this recipe The Sea Plate in the Blog

The kitchen, as you've ever seen.