Prep 5 mins
Cook 40 mins
The original recipe called for chopped pistachio nuts, but when my mom was teaching me to cook, she only had cashews. I was never a cashew fan until I tasted this dish. The cashews become rather soft and separate into halves. The whole dish has an aromatic and softly sweet flavor. I've used cashews ever since, not even bothering with pistachios!
- 3⁄4 teaspoon crushed saffron
- 4 1⁄2 tablespoons warm milk (I use soy milk)
- 3 tablespoons butter (I use margarine)
- 1⁄2 cup currants
- 1⁄2 cup cashew nuts
- 2 1⁄4 cups long-grain rice
- 4 1⁄2 cups water
- 1 1⁄2 teaspoons salt
- 1 1⁄2 tablespoons sugar
- 2 pinches cinnamon
- Dissolve saffron in warm milk.
- Melt butter in a medium to large saucepan.
- Add currants, nuts, and rice.
- Stir over a low heat for several minutes.
- Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
- Stir briefly.
- Raise the heat and bring the water to a boil.
- Lower heat, and cover to barely simmer for 25 minutes.
- Serve immediately.
- For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.
Made it the first time with pistachios since I didn't have cashews. Second time change the recipe for 6 servings and used cashews...MUCH better!! Didn't use currents either time and used basmati rice. Since you have to rinse basmati rice I think that made it turn out a little sticky, but we don't mind that since we put saucy Indian dishes over it anyway. This will be our rice for all our Indian dishes! Thanks!
I also used turmeric and it produced a rich color. Since I like more savory flavors, I used less sugar and added cumin and chile powder. It was very tasty and reminded me of a Burmese rice dish that a friend of mine made. I think next time I will add green onions and garlic.
This was easy to make and tasted complex. I used turmeric instead of saffron due to cost. (the "tools" section says it's ok). I made a 1/2 recipe and it turned out well. I used 1 cup long grain brown rice and 1 cup wild rice.