Recipe by Seebee
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!
Top Review by Stebnay
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!
- 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
Directions See How It's Made
- 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.