Saffron Rice with Almonds and Raisins

Both delicious and intensely visually, this was a hit at our recent High Holiday meal.

Both delicious and intensely visually, this was a hit at our recent High Holiday meal.

Ingredients

  • 3 1/2 cups water or stock

  • 3 tbsp sunflower or light vegetable oil

  • 1 tsp salt (or to taste - if you're using stock to cook the rice, you may need less)

  • 1/2 tsp saffron threads

  • 2 1/2 cups basmati or long-grain rice

  • 2/3 cup raisins (I used golden raisins)

  • 1/2 cup flaked, sliced or chopped almonds


Instructions

  1. Grind the saffron threads in a spice mortar to a powdery texture.

2. Rinse the rice in a mesh strainer for a few minutes.

3. In a large pot, bring the water or stock to a boil with the oil and salt.

4. Add the saffron and the rice to the pot. Let the mixture come to a boil again.
Stir well, then set the heat to low.

5. Cover the pot with a lid. Let the rice steam over low heat for 20-30 minutes, or until rice is tender and little holes have appeared on the surface.

6. Remove from heat. Leave the rice to rest covered for a few minutes. Meanwhile, cover the raisins with hot water for a few minutes till they become moist and plump.

7. Toast the sliced almonds in a skillet over medium low heat, stirring constantly, till golden brown and aromatic. Keep a close eye, the almonds will burn if you don't watch them.

8. Drain the raisins. Use a fork to fluff the rice, integrating the drained raisins and toasted almonds as you mix.
Serve warm and enjoy!



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