🍽️ Saffron Rice with Roasted Cashews and Raisins

Name: Saffron Rice with Roasted Cashews and Raisins
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Basmati rice; 3 tbsp Ghee; 75 g Cashew nuts; 1 tbsp Rose water; 1 pinch Saffron threads; 1 medium onion; 75 g Raisins; Salt; Pepper (from the mill); 700 ml Chicken broth; 4 tbsp Yogurt; 1 Spring onion

779 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g Basmati rice
3 tbsp Ghee
75 g Cashew nuts
1 tbsp Rose water
1 pinch Saffron threads
1 medium onion
75 g Raisins
Salt
Pepper (from the mill)
700 ml Chicken broth
4 tbsp Yogurt
1 Spring onion

Instructions

1. Rinse the rice thoroughly under running water.
2. Place the rice in a bowl and cover it with cold water.
3. Let the rice soak for about 30 minutes.
4. Heat 1.5 tablespoons of ghee in a frying pan.
5. Roast the cashew nuts until golden brown over high heat.
6. Stir the cashew nuts constantly while roasting.
7. Remove the roasted cashew nuts from the pan.
8. Transfer the cashew nuts to a separate bowl.
9. Pour the rose water into a small bowl.
10. Soak the saffron threads in the rose water.
11. Peel the onion.
12. Dice the onion finely.
13. Heat the remaining ghee in a frying pan.
14. Sauté the onion cubes until translucent.
15. Add the raisins to the onions.
16. Add the saffron and rose water mixture to the pan.
17. Cook the ingredients together for about 2 minutes.
18. Season the mixture with salt.
19. Season the mixture with plenty of pepper.
20. Heat the chicken broth in a large pot.
21. Drain the soaked rice.
22. Let the rice drain well.
23. Add the rice to the hot broth.
24. Bring the mixture to a brief boil.
25. Reduce the heat to low.
26. Cover the pot.
27. Simmer the rice quietly for about 15 minutes.
28. Fold a kitchen towel.
29. Tuck the towel between the pot and the lid.
30. Turn off the stove.
31. Let the rice rest in the pot for another 5 minutes.
32. Remove the pot from the stove.
33. Let the rice cook for another 5 minutes.
34. Stir the pan contents into the rice.
35. Stir the roasted cashew nuts into the rice.
36. Divide the rice among 4 small bowls.
37. Place a dollop of yogurt on each serving of rice.
38. Wash the spring onions.
39. Clean the spring onions.
40. Slice the spring onions diagonally into thin slices.

Nutrition per serving

kcal: 779
Protein: 26 g · Fett/Fat: 32 g · Carbs: 95 g