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    You are in: Home / Recipes / Saffron Rice With Cashews Recipe
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    Saffron Rice With Cashews

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Seebee's Note:

    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!

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    Units: US | Metric


    1. 1
      Dissolve saffron in warm milk.
    2. 2
      Melt butter in a medium to large saucepan.
    3. 3
      Add currants, nuts, and rice.
    4. 4
      Stir over a low heat for several minutes.
    5. 5
      Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
    6. 6
      Stir briefly.
    7. 7
      Raise the heat and bring the water to a boil.
    8. 8
      Lower heat, and cover to barely simmer for 25 minutes.
    9. 9
      Serve immediately.
    10. 10
      For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.

    Ratings & Reviews:

    • on June 20, 2007


      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!

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    • on January 05, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Saffron Rice With Cashews

    Serving Size: 1 (125 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 282.3
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 3.3 g
    Cholesterol 11.2 mg
    Sodium 472.7 mg
    Total Carbohydrate 47.9 g
    Dietary Fiber 1.3 g
    Sugars 7.9 g
    Protein 5.0 g

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