13 Reviews of Saffron Rice With Cashews and Raisins

From: Chef #303760

On Aug 19, 2006

From: tunasushi

On Jun 30, 2006

Awesome! Everyone loved this rice! It wasnt mushy or anything! Just perfect, with the balance of cinnamon, cloves, and the butter! oh the butter! Thanks for a GREAT recipe!

From: SugaredAlmond

On Jun 27, 2006

This was lovely, fragrant, perfectly cooked rice. I was making this just for myself, and the method still worked perfectly.

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.

From: Mrs B

On Sep 24, 2005

I quite often cook rice with a cinnamon stick and bay leaves, but the cashews and raisins added an interesting new twist.

From: Tornado Ali

On Sep 20, 2005

This turned out a beautiful rice, but a bit bland for my tastes. I was surprised by how well the raisins and the rice went together - next time, I will use more raisins and maybe leave out the cashews (have also thought of using dried cranberries instead of the cashews.) The blandness might have been due to the age of my cloves and cinnamon stick, and the fact that I forgot about the butter!

From: currybunny

On Sep 18, 2005

Beautiful basmati rice! I particularly appreciated the perfect cooking instructions which left me with perfectly separated grains of gently flavoured rice - the perfect method for basmati! Thanks for posting!

From: pattikay in L.A.

On Feb 14, 2007

This was great - I served with Baby Kato's Chicken & Shrimp Curry With Coconut & Green Chilies and they were great together. We really enjoyed the cashews and raisins. Thanks for posting!

From: ~Rita~

On Jul 11, 2008

I placed all in my ricer and had beautiful results with the addition of cardamom and used pine nuts in place of the cashews. Yummy goodness. Thank you!

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.