Saffron Rice With Raisins And Cashews Recipes

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SAFFRON RICE WITH RAISINS AND CASHEWS



Saffron Rice with Raisins and Cashews image

Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.

Provided by DONNALOVESCHEESE

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 9

2 ½ cups water
1 cup Basmati rice
¼ cup white sugar
2 teaspoons clarified butter
1 pinch saffron
6 whole cloves
3 tablespoons raisins
¼ cup cashews
1 teaspoon ground cardamom

Steps:

  • In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter.
  • Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
  • To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
  • Sprinkle with cardamom before serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 57.9 g, Cholesterol 5.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 59.9 mg, Sugar 13 g

SAFFRON RICE WITH GOLDEN RAISINS AND PINE NUTS



Saffron Rice with Golden Raisins and Pine Nuts image

"ROZ MLOW'WAN" Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Provided by Sommer Collier

Categories     Main Course     Side Dish

Time 30m

Number Of Ingredients 8

1 1/2 cups basmati rice (rinsed)
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion (finely diced)
4 tablespoons sultanas (golden raisins)
1 3/4 cups boiling water
3/4 teaspoon salt
1/2 teaspoon saffron threads

Steps:

  • Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
  • Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
  • Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
  • Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
  • Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
  • Optional: Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.

Nutrition Facts : ServingSize 1 serving, Calories 282 kcal, Carbohydrate 48 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 1 g, Sugar 7 g

SPANISH SAFFRON RICE WITH RAISINS & PINE NUTS



Spanish Saffron Rice with Raisins & Pine Nuts image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course     Side Dish

Number Of Ingredients 11

1/2 cup raisins
1/4 cup pine nuts
3 cloves garlic
1/2 onion
2 tbsp extra virgin olive oil
1 cup round rice
2 1/4 cups cold water
1/2 tsp saffron threads
handful fresh chives
pinch sea salt
pinch black pepper

Steps:

  • Add 1/2 cup of raisins into a bowl, cover the raisins with hot water and set aside, this will help soften the raisins
  • Heat a nonstick fry pan with a medium heat and add a 1/4 cup of pine nuts, mix them around continuously so they all cook evenly and they don´t burn, after toasting them for 4 to 5 minutes remove them from the pan and set aside
  • Heat a sauce pan with a medium-high heat and add 2 1/4 cups of cold water, pinch in 1/2 tsp of saffron threads and a generous pinch of sea salt
  • Using the same nonstick fry pan heat it with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add 1/2 an onion that has been finely diced and 3 cloves of garlic that have been finely minced, mix with the oil and cook for 3 minutes
  • After cooking the onions and garlic for 3 minutes add 1 cup of round rice into the pan, the raisins in the bowl (drain the water before adding), the toasted pine nuts and season everything with sea salt & freshly cracked black pepper, mix together until well combined
  • At this point your saffron infused water should be boiling, add it into the fry pan with the rice, give it a gentle mix so everything is well distributed, after 6 minutes place a lid on the pan and lower the fire to a low-medium heat, after simmering for 4 minutes and there is almost no broth left, remove from the heat and set aside with the lid on, after 5 minutes remove the lid and top off the rice with some freshly chopped chives, enjoy!

SAFFRON RICE WITH CASHEWS



Saffron Rice With Cashews image

The original recipe called for chopped pistachio nuts, but when my mom was teaching me to cook, she only had cashews. I was never a cashew fan until I tasted this dish. The cashews become rather soft and separate into halves. The whole dish has an aromatic and softly sweet flavor. I've used cashews ever since, not even bothering with pistachios!

Provided by Seebee

Categories     Long Grain Rice

Time 45m

Yield 9-14 serving(s)

Number Of Ingredients 10

3/4 teaspoon crushed saffron
4 1/2 tablespoons warm milk (I use soy milk)
3 tablespoons butter (I use margarine)
1/2 cup currants
1/2 cup cashew nuts
2 1/4 cups long-grain rice
4 1/2 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
2 pinches cinnamon

Steps:

  • Dissolve saffron in warm milk.
  • Melt butter in a medium to large saucepan.
  • Add currants, nuts, and rice.
  • Stir over a low heat for several minutes.
  • Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
  • Stir briefly.
  • Raise the heat and bring the water to a boil.
  • Lower heat, and cover to barely simmer for 25 minutes.
  • Serve immediately.
  • For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.

Nutrition Facts : Calories 282.3, Fat 8, SaturatedFat 3.4, Cholesterol 11.2, Sodium 472.7, Carbohydrate 47.9, Fiber 1.4, Sugar 7.9, Protein 5.1

INDIAN SWEET SAFFRON RICE WITH RAISINS AND PISTACHIOS



Indian Sweet Saffron Rice With Raisins and Pistachios image

A Vedic recipe (meetha kesari bhat) adapted from the cookbook The Best of Lord Krishna's Cuisine by Yamuna Devi. Although not considered Vedic, I add onion to the rice. Very sweet dish meant to be served to soothe the palate when eating more fiery Indian dishes. The sweetener jaggery or gur can be found in many Asian markets.

Provided by COOKGIRl

Categories     Rice

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 13

1 cup basmati rice (NO other substitution)
2 cups water
1/3 teaspoon saffron threads or 1/3 teaspoon equivalent saffron
1 (1 1/2 inch) cinnamon sticks
6 whole cloves
1/4 teaspoon salt
1/3 cup small yellow onion, diced (optional)
1/4 cup honey, raw (if using honey or maple sugar, reduce water by 2 Tablespoons) or 1/4 cup unbleached cane sugar
1 teaspoon cardamom seeds, crushed or 1 teaspoon cardamom powder
2 tablespoons ghee or 2 tablespoons vegetable oil
3 tablespoons pistachios or 3 tablespoons slivered almonds
3 tablespoons raisins or 3 tablespoons currants
2 tablespoons toasted nuts, for garnishing

Steps:

  • Bring water to boil in saucepan. Place the saffron threads in a small bowl and add 2 1/2 tablespoons of the boiling water and soak the threads for 10 to 15 minutes.
  • In the meantime, add the basmati rice, cinnamon stick, cloves and salt to the saucepan of boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and let sit with cover on for 5 minutes.
  • Optional: In small pan, lightly saute onion in oil and set aside.
  • Next combine the saffron water (strain the water through a small sieve to remove threads), sweetener and cardamom seeds in a small saucepan. Place over medium heat and stir until the sweetener is dissolved. Lower heat and simmer 1 minute. Pour the syrup over the rice (and stir in onions if using) then re-cover pan.
  • Heat the ghee or oil in small pan over medium-low heat until warm but not smoking. Fry the nuts and raisins until nuts are golden brown and the raisins swell. Stir the raisins, nuts and oil into the hot cooked rice and gently fluff with fork. Remove cinnamon stick and cloves. Spoon rice onto a serving platter and garnish with toasted nuts if desired.

Nutrition Facts : Calories 390.6, Fat 13.7, SaturatedFat 5.1, Cholesterol 16.4, Sodium 190, Carbohydrate 64.3, Fiber 6.2, Sugar 18, Protein 6.9

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