Baked Saffron and Curry Leaf Basmati Rice

1. The Aromatic Base

Start by warming up a third cup of extra-virgin olive oil in a sauté pan over medium heat. Once the oil shimmers, introduce the peeled cloves from two heads of garlic and about 12 to 14 medium-sized, quartered shallots. Stir in the zest of one lemon for a citrusy spark. Sauté the mix for about 15 minutes, tossing occasionally, until the shallots are tender and everything is basking in the olive oil's embrace.

2. The Flavor Enhancer

This is the moment for the curry leaves to shine. If you’ve got fresh ones, use two whole sprigs; if not, a handful of dry leaves will do. Stir them into the pan and watch closely for about two minutes. The leaves will start to sizzle and crisp up, releasing their unique aroma, which will be the soul of the dish.

3. Prep for the Oven

Take an ovenproof baking dish and spread the golden garlic and shallot mixture across the bottom, creating a bed of flavor for the rice. Evenly scatter two cups of basmati rice over this layer, and then season with two teaspoons of kosher salt, or to your taste.

4. The Baking Ritual

Carefully pour enough boiling water into the baking dish to just cover the rice. This will steam and cook the rice to perfection. Seal this aquatic environment tightly with aluminum foil and slide the dish into an oven preheated to 425°F. Let it bake for 30 minutes, the rice soaking up every bit of moisture and flavor.

5. The Final Touch

After the baking, the rice will be tender and ready for the final flourish. Drizzle the saffron that has been patiently soaking in two tablespoons of boiling water for 30 minutes over the rice. The saffron's intense color and flavor will seep through the grains. Re-cover the dish with foil and let it sit on the stovetop for another 5 to 10 minutes.