Saffron Rice with Cashews and Raisins Recipe


  • 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 threads
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/4 cup chopped cashew nuts
  • 1/4 cup raisins


  • 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. With a fork, gently stir in the butter, cashews, and raisins.

Yield: 4 servings


Recipe from: Quick From Scratch Herbs & Spices by Food & Wine Magazine

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