SAFFRON RICE WITH ALMONDS AND CASHEWS
Asian Vegan Kitchen
by Hema Parekh
Saffron Rice with Almonds and Cashews
(Zaffrani chawal)
This delicately spiced rice with its sprinkling of almonds and cashews is popular in the north of India and is inspired by Persian pilafs. Its exotic flavor and color is imparted by the queen of all spices - saffron.
Serves 4
Ingredients
• 1 1/2 cups (280g) basmati or long-grain rice
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely sliced
• 1 small stick cinnamon
• 2 cardamom pods
• 2 bay leaves
• 1/2 teaspoon saffron strands
• 1 cup (160g) green peas, cooked
• 2 tablespoons almond slices, lightly roasted*
• 1 1/2 cups (360ml) hot water
• Salt to taste
• Sliced almonds, for garnish
• 10-12 cashews, lightly roasted* for garnish
Directions
1. Wash the rice and soak for 10 - 15 minutes. Drain and set to one side.
2. Heat the oil in a nonstick saucepan. Put in the cumin seeds and onion. Saute for 5 - 6 minutes, until the onion is soft. Put in the cinnamon, cardamom, and bay leaves and stir-fry until fragrant. Add the saffron, green peas, and half of the almond slices (reserve the rest for the garnish). Stir to mix.
3. Put in the drained rice, hot water, and salt. Bring to a boil and cover. Turn the heat to medium-low and cook for 8—10 minutes, until the water is absorbed by the rice. Uncover and fluff up the rice with a fork. Garnish with sliced almonds and the cashews and serve hot.
* Roast in a dry frying pan for about 2 minutes over low to medium heat, shaking the pan so that they are evenly and lightly browned.
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