Saffron Rice & Cashews

Author: Heather Status: published Published: Oct 26,2009 license cc-by-nc tags: Cooking, Food, Rice, Cashews, 0   Share on Facebook Share on Twitter

Recipe :

saffron
4 cups chicken (or vegetable) stock
1 tablespoon butter
1/2 tablespoon olive oil
500g Basmati rice
1 lemon, zest and juice
3-4 cardamom pods
cashews
1 tablespoon olive oil, extra

Stir saffron into chicken stock and set aside.
Add butter and oil to a large pan. Add rice and stir until coated.
Add stock/saffron and the zest and juice of 1 lemon. Add cardamom pods and stir well.
Cover and allow to simmer for 10-15 minutes until the liquid is absorbed and the rice is cooked.
Toast cashews in a dry frypan until they are golden, set aside.
Fluff up rice with a fork, grains should be separated.
Add the toasted nuts to the rice and toss with two forks.

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