Saffron Rice With Cashews |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 14 |
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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! Ingredients:
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:
1. Dissolve saffron in warm milk.
2. Melt butter in a medium to large saucepan.
3. Add currants, nuts, and rice.
4. Stir over a low heat for several minutes.
5. Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
6. Stir briefly.
7. Raise the heat and bring the water to a boil.
8. Lower heat, and cover to barely simmer for 25 minutes.
9. Serve immediately.
10. For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.
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