Pilaf with Saffron, Cashews and Currants
Pilaf with saffron, cashew nuts and currants is a recipe featuring fresh ingredients from the spices category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g basmati rice
- 3 tbsp ghee
- 75 g cashew nuts
- 1 tbsp rose water
- a pinch saffron strands
- 1 medium onion
- 75 g raisins
- Salt
- pepper (ground)
- 700 ml chicken broth
- 4 tbsp Yogurt
- 1 Spring onion
Instructions
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1.
Wash the rice thoroughly and let it soak in cold water for about 30 minutes. Meanwhile, heat 1.5 tbsp of Ghee in a pan and roast the cashew nuts constantly over high heat until golden brown; transfer to a bowl. Place the rose water in a small cup and steep the saffron strands in it. Peel and finely dice the onion, then sauté it in the remaining Ghee in a pan until translucent. Add the raisins and the rose water with saffron, cooking for about 2 minutes. Season with salt and plenty of pepper.
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2.
Heat the chicken broth in a large pot. Drain the rice, let it dry slightly, and add it to the broth. Bring to a quick boil, then cover and simmer gently over low heat for about 15 minutes. Clamp a folded kitchen towel between the pot and lid and let the rice sit on the turned-off burner for another 5 minutes. Remove from the stove and allow it to rest for an additional 5 minutes. Stir in the pan contents and the cashew nuts. Divide the saffron pilaf into four bowls, adding a dollop of yogurt to each. Wash, trim, and slice the spring onion diagonally into thin rings; place on top of the rice and serve.
