Saffron Rice with Nuts and Dried Fruit

Though this rice dish is easy to prepare, it is regal indeed, peppered as it is with small jewels in the form of dried fruits and nuts, which make every mouthful an experience with a myriad of textures and flavors. Graced with saffron, which is not only royal because of the precious price but also for the unique and unmatched slightly sweet, yet faintly bitter and refined subtle flavor its presence contributes, and with the addition of fine aromatic spices, this is dish you could serve for any occasion, including one that would highly complement a festive meal.

Any number of dried fruits and nuts could be used, such as cranberries, currants and cashews, to name just a few variations or additions you may wish to consider.

Saffron Rice with Nuts and Dried Fruit

Recipe by Lisa Turner Cuisine: Indian Published on September 10, 2019 Simple and colorful saffron rice with aromatic spices and an assortment of dried fruits and nuts Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 1 cup basmati rice 2 tablespoons raisins 2 tablespoons chopped apricots pinch of saffron threads (1/3 teaspoon) 2 tablespoons pistachios, chopped 2 tablespoons slivered raw almonds 2 tablespoons ghee or oil 1 1/2-inch cinnamon stick 4 to 6 whole cloves 1/2 teaspoon black peppercorns 1/2 teaspoon cardamon seeds 1/2 teaspoon sea salt Instructions: Wash the rice and soak for 1 hour in enough water to cover. Drain and let air dry in a strainer for 10 to 15 minutes, tossing the grains occasionally. In a small bowl, cover the raisins and apricots with hot water. In another small bowl, soak the saffron threads in 2 tablespoons of hot water. In a medium saucepan, toast the pistachios and almonds over medium-low heat for a few minutes, until lightly browned. Remove from the pan and set aside. In the same pan, add the ghee or oil, increase the heat to medium, and add the cinnamon stick, cloves, peppercorns and cardamon seeds. Stir for a few minutes until fragrant. Add the rice and stir well to coat the grains. Pour in 1 3/4 cups water and add the salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let sit for 5 minutes. Drain the fruit. Fluff the rice with a fork, then pour in the saffron with its soaking liquid, and fold in the dried fruit and nuts. Once everything is well combined, serve hot. Makes 4 servings

Other rice dishes to enjoy from Lisa's Vegetarian Kitchen:
Cracked Black Pepper Rice
Yellow Lemon Rice with Fried Cashews
Green Pea Pulao with Cashews
Coconut Lime Rice with Adzuki Beans and Mango

Audio accompaniment: Max Richter - Memoryhouse

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