Saffron Rice with Raisins and Cashews

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 cups water
• 1 cup Basmati rice
• 1/4 cup white sugar
• 2 teaspoons clarified butter
• 1 pinch saffron
• 6 whole cloves
• 3 tablespoons raisins
• 1/4 cup cashews
• 1 teaspoon ground cardamom

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the basmati rice in cold water until the water runs mostly clear, then drain well.

2. Bring the water to a boil in a medium saucepan with the white sugar, whole cloves and ground cardamom, stirring until the sugar dissolves. Add the saffron and let it steep for 2 minutes.

3. Stir in the drained rice, reduce the heat to low, cover tightly and simmer for 15 minutes until the water is absorbed and the rice is tender.

4. While the rice cooks, melt the clarified butter in a small skillet over medium heat. Add the cashews and raisins and stir for 2 to 3 minutes until the cashews are golden and the raisins plump.

5. Remove the rice from the heat, keep covered for 5 minutes, then fluff with a fork and remove the whole cloves before serving.

6. Spoon the saffron rice onto plates and top with the cashew and raisin mixture, spooning any butter from the skillet over the top.