Saffron Rice With Cashews And Raisins Recipe

Cooking Directions

• STEP 1.Rinse 1 cup of basmati rice under cold water until the water runs clear.
• STEP 2.In a large saucepan, heat 2 tablespoons of oil over medium heat.
• STEP 3.Add 1/4 cup of cashews and cook until golden brown, then remove from the pan and set aside.
• STEP 4.In the same pan, add 1/4 cup of raisins and cook until they plump up, then remove from the pan and set aside.
• STEP 5.In the same pan, add 1/2 teaspoon of saffron threads and cook for a minute until fragrant.
• STEP 6.Add the rinsed rice to the pan and stir to coat it with the saffron.
• STEP 7.Add 2 cups of water and 1 teaspoon of salt to the pan and bring to a boil.
• STEP 8.Reduce the heat to low, cover the pan, and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
• STEP 9.Fluff the rice with a fork and stir in the cooked cashews and raisins.
• STEP 10.Serve the saffron rice with cashews and raisins as a side dish or as a main course with grilled chicken or roasted vegetables.

Cooking Tips

• Soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the rice for a more intense flavor and color.
• You can substitute almonds or pistachios for the cashews if you prefer.
• For added flavor, you can sauté some finely chopped onions and garlic before adding the rice to the pan.

Storage and Serving

• Leftover saffron rice can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sprinkle some water over the rice and microwave it for a few minutes or heat it in a pan with a little oil.
• Serve the saffron rice with cashews and raisins hot as a side dish or as a main course.