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Nutrition Facts
Serving Size 1 (229g) Recipe makes 4 servings The following items or measurements are not included below: 5 cloves
Calories 384
Calories from Fat 106		(27%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 685mg		28%
Potassium 273mg		7%
Total Carbohydrate 63.6g		21%
	Dietary Fiber 3.0g	12%
	Sugars 6.4g
Protein 7.2g		14%
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Saffron Rice With Cashews and Raisins

Recipe #136535 | 35 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Sep 7, 2005

This rice is Indian inspired and so the recipe calls for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.

SERVES 4 (change servings and units)

Ingredients

1 1/2 cups basmati rice
2 1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron thread
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup chopped cashews
1/4 cup raisins

Directions

1
Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
2
With a fork, gently stir in the butter, cashews, and raisins.

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Featured Reviews for This Recipe

From: UmmBinat

On Sep 14, 2009

This was wonderful for DH and I! I was pleasantly surprised that this dish tasted so good as I tend to find rice cooked in water as apposed to chicken stock too bland for our tastes. I used white basmati rice. I used 2 cloves instead of 5 out of preference. I added a little canola oil instead of butter because we are dairy free. I used dark raisins. I took ~Rita~s idea to the next level and toasted some pine nuts and used cardamom as well in replacement of the cashews one time. The second time I did the same but with toasted slivered almonds of which some I mixed in and some I kept to garnish. I served this along with Chicken With Sumac(Jujeh Al Sammak), Cucumber Salad With Yogurt (Middle East, Palestine) and Quinoa Tabouli for a good Lebanese/Palestinian meal. I will make this recipe again for sure.

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From: Gerry

On Jul 11, 2008

Made this for lunch today using my rice cooker which cooks basmati rice to perfection. Used 'Pure Spanish Saffron' one of my recent purchases at herb and spice party. Made as posted with excellent results- we rice lovers are wanting to add this one to our Family Favorites. Thank you for sharing.

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From: Chef #303760

On Aug 19, 2006

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From: PaulaG

On Aug 17, 2006

Yes, any white rice is wonderful. I used jasmine rice which was wonderfully done and fluffy after the standing time. I did not realize that I had left off the butter until I sat down to write the review. This was served with Chicken & Shrimp Curry With Coconut & Green Chilies. They compliment each other very well.

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