Rice with Saffron and Nuts Zaffrani Chaval
Indulge in the aromatic elegance of Zaffrani Chaval, a traditional dish of fragrant basmati rice infused with saffron and studded with golden roasted nuts and plump raisins. This recipe transforms simple ingredients into a luxurious side or main dish, perfect for celebrations or any special occasion. The magic lies in blooming saffron strands in warm milk, which imparts a stunning golden hue and a delicate floral aroma to the rice. Flavored with warming spices like cinnamon, cardamom, and cloves, and enriched with ghee, every bite is a symphony of textures and flavors—crispy nuts, sweet dried fruit, and perfectly tender grains. Whether served alongside rich curries or enjoyed on its own, this dish is a feast for both the eyes and palate. Perfect for impressing your guests or elevating a weeknight dinner!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1 large pinch Saffron strands
- 2 tablespoons Warm milk
- 2 tablespoons Ghee
- 1 2-inch piece Cinnamon stick
- 4 pieces Cloves
- 4 pods Green cardamom pods
- 1 piece Bay leaf
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.25 cup Cashews
- 0.25 cup Almonds
- 2 tablespoons Raisins
- 1 tablespoon Fresh coriander leaves (optional, for garnish)
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes and then drain.
In a small bowl, soak the saffron strands in warm milk and set aside to bloom for 10 minutes.
Heat a pot over medium heat and add 1 tablespoon of ghee. Once melted, roast the cashews, almonds, and raisins until the nuts are golden and the raisins puff up. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of ghee. Add the cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
Add the drained rice to the pot and gently stir to coat the rice with the ghee and spices.
Pour in 4 cups of water, the saffron milk, sugar, and salt. Stir well and bring the mixture to a boil on high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.
Turn off the heat and let the rice sit covered for 5 minutes to steam.
Fluff the rice gently with a fork to separate the grains. Add the roasted nuts and raisins, mixing them evenly into the rice.
Garnish with fresh coriander leaves if desired and serve warm as a side dish or on its own.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 82 mg | 28% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 48.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
