Well there is a reason for that. Here is how the two ingredients are used in the Indian cuisine.
Turmeric is an extremely rich source of calcium. It is a vitamin B-6 rich herb with a high amount of both menaquinone and alpha tocopherols. However it has many other nutrients which are mostly contained in the white part of the plant, the yellow part.
A lot of turmeric oil has been consumed in the Indian cuisine as well and as a general rule, I suggest using a lot of olive oil for the cooking.
For the saffron parts, I have a few suggestions for you to try:
1. Curry Spinach, which is also known as spinach or turnip or radish. It is very similar in taste and shape to spinach, and just as easily digestible.
2. The spinach in one of the recipes below.
3. The leaves in a recipe on our Indian Cooking page, or the bulbs or leaves in other recipes in this blog.
4. The leaves I use to make this dish.
5. I use the leaves to make this dish as well but use them as a garnish more as an accent than as the primary dish.
6. For these leaves as well use the dried leaves as a garnish.
It is important that you allow enough space between the leaves for the seeds to germinate, and the seeds to spread and grow properly. The leaves can be left uncooked for at least 6 to 8 hours.
Use regular soy sauce without the garlic powder until the last 1/4 cup of the soy sauce is used. It is important to let as much water as possible evaporate during the cooking process, so I recommend using less. If we are making a dish with a lot of oil, we only want enough sauce, but for a small dish it is better to let less soy sauce evaporate or use a smaller amount.
I would recommend using 2 tablespoons coconut oil for the marinade, this would allow you to be able to dip the rice to get the flavors into the rice.
It is very important that you allow enough water to evaporate during the cooking process from the soy sauce and then allow the rice to cool enough so that the oil can evaporate.
As noted in the marinade, I recommend adding about 1/