Saffron Rice with Cashews and Raisins
Elevate your side dish game with this fragrant and luxurious Saffron Rice with Cashews and Raisins. Featuring aromatic basmati rice infused with golden saffron and cooked to perfection with warm spices like cinnamon, cardamom, and cloves, this dish is a symphony of flavors and textures. Toasted cashews bring a satisfying crunch, while plump, sweet raisins add a delightful contrast, all brought together by the rich essence of ghee. Perfect as a centerpiece for festive occasions or as a complement to curries and roasted meats, this vibrant rice dish is as visually stunning as it is delicious. Easy to prepare in under 30 minutes, it’s garnished with fresh cilantro for a final touch of color and freshness.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 0.25 teaspoons saffron strands
- 2 tablespoons warm milk
- 2 tablespoons ghee or unsalted butter
- 1 medium yellow onion, finely chopped
- 0.5 cups raw cashews
- 0.5 cups raisins
- 1 piece cinnamon stick
- 3 pieces whole cloves
- 2 pieces cardamom pods, lightly crushed
- 1 teaspoons salt
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Drain and set aside.
In a small bowl, combine the saffron strands and warm milk. Let the saffron steep while you prepare the rest of the dish.
In a medium saucepan, heat the ghee or unsalted butter over medium heat.
Add the chopped onion and sauté until softened and golden, about 5-6 minutes.
Stir in the cinnamon stick, cloves, and cardamom pods, cooking for 1-2 minutes until aromatic.
Add the raw cashews and raisins to the pan, stirring until the cashews are golden and the raisins swell, about 2-3 minutes.
Stir in the rinsed basmati rice, ensuring the grains are well coated in the ghee and spices.
Pour in the water and add the salt. Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan tightly, and let the rice simmer for 15 minutes, or until the rice is tender and the water is fully absorbed.
Once cooked, gently fluff the rice with a fork. Drizzle the saffron milk over the rice and gently stir to combine, creating beautiful golden streaks.
Cover again and let the rice rest for 5 minutes off the heat to allow the flavors to meld.
Serve warm, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 713 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.
