Saffron Rice With Raisins And Cashews 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 ghee or butter over medium heat.
• STEP 3.Add 1/4 cup of raisins and 1/4 cup of cashews to the saucepan and cook until the raisins plump up and the cashews turn golden brown, about 2-3 minutes.
• STEP 4.Add the rinsed rice to the saucepan and stir to coat the rice with the ghee or butter.
• STEP 5.Add 1/4 teaspoon of saffron threads and 2 cups of water to the saucepan.
• STEP 6.Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
• STEP 7.Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
• STEP 8.Fluff the rice with a fork and serve hot.
• STEP 9.Optional: Garnish with additional raisins and cashews before serving.

Cooking Tips

• Soak the saffron threads in 1 tablespoon of warm water for 10 minutes before adding to the rice for a more intense flavor and color.
• You can substitute the ghee or butter with vegetable oil if desired.
• For added flavor, you can toast the cashews in a dry skillet before adding them to the rice.

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 for a few minutes or heat in a saucepan with a little bit of water.
• Serve saffron rice as a side dish with grilled chicken, lamb, or fish.
• It can also be enjoyed as a main course with some yogurt or raita on the side.