Saffron Rice with Cashews
Elevate your side dish game with this stunning Saffron Rice with Cashews, a recipe that combines delicate basmati rice, aromatic spices, and luxurious saffron for a vibrant burst of flavor and color. Infused with the golden hues of saffron and a touch of warm cinnamon and turmeric, this dish is a feast for both the eyes and palate. Toasted cashews add a satisfying crunch, while sautéed onions and buttery spices create a rich, fragrant base. Perfect for special occasions or as an upscale accompaniment to your favorite curries, this dish is ready in just 35 minutes and is sure to impress. Garnish with fresh cilantro for a pop of freshness, and enjoy this restaurant-worthy saffron rice in the comfort of your home.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 0.25 teaspoons Saffron threads
- 2 tablespoons Milk
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 0.5 cups Cashews, unsalted and halved
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Ground cinnamon
- 1 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Set aside to drain.
Warm the milk slightly in a small bowl and add the saffron threads. Let them steep for 5 minutes to release their color and aroma.
Heat a large saucepan over medium heat and melt the butter. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the cashews to the saucepan and cook for another 2-3 minutes, stirring frequently, until they are lightly golden and fragrant.
Stir in the turmeric, cinnamon, and salt, and cook for another 30 seconds to bloom the spices.
Add the rinsed and drained basmati rice to the saucepan, stirring gently to coat the grains in the spiced butter mixture.
Pour in the water and saffron-infused milk. Stir and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes without lifting the lid.
After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the rice to fully absorb the liquids.
Fluff the rice gently with a fork, then transfer it to a serving dish. Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 831 mg | 18% | |
*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.
