Saffron Rice With Cashews and Raisins
photo by tunasushi
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 cups basmati rice
- 2 1⁄4 cups water
- 1 cinnamon stick, broken in half
- 5 cloves
- 2 bay leaves
- 1⁄4 teaspoon crumbled saffron thread
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 1⁄4 cup chopped cashews
- 1⁄4 cup raisins
directions
- Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
- With a fork, gently stir in the butter, cashews, and raisins.
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Reviews
-
This was wonderful for DH and I! I was pleasantly surprised that this dish tasted so good as I tend to find rice cooked in water as apposed to chicken stock too bland for our tastes. I used white basmati rice. I used 2 cloves instead of 5 out of preference. I added a little canola oil instead of butter because we are dairy free. I used dark raisins. I took ~Rita~s idea to the next level and toasted some pine nuts and used cardamom as well in replacement of the cashews one time. The second time I did the same but with toasted slivered almonds of which some I mixed in and some I kept to garnish. I served this along with Recipe #181865, Recipe #322921 and Recipe #140618 for a good Lebanese/Palestinian meal. I will make this recipe again for sure.
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very very good rice! We loved it actually! I'd had the saffron for a long, long time and decided it was time to use a little of it...So glad I did. (My daughter took the picture though before I added the cashews and raisins...ugh. Guess she was tired of waiting to eat! Ha!) Had this with "Recipe #169928" and "Recipe #218950" and it was a scrumptious dinner. ZWT4 Family Picks.
see 8 more reviews
Tweaks
-
This turned out a beautiful rice, but a bit bland for my tastes. I was surprised by how well the raisins and the rice went together - next time, I will use more raisins and maybe leave out the cashews (have also thought of using dried cranberries instead of the cashews.) The blandness might have been due to the age of my cloves and cinnamon stick, and the fact that I forgot about the butter!
RECIPE SUBMITTED BY
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