Saffron Rice with Vegetables

Ingredients

• 50 g cashew nuts (chopped)
• 1 small piece cinnamon stick
• 4 green cardamom pods
• 2 cloves of spice cloves
• 4 Carrots
• 1 leek stalk
• 1 tin saffron strands
• 2 tbsp ghee (clarified butter)
• 300 g basmati rice
• 150 g peas (frozen)
• 600 ml vegetable stock
• Salt
• freshly ground pepper

Instructions

1. 1.

   Roast cashew nuts without added fat in a pan and set aside. Peel and dice carrots. Wash, trim, and slice leek into strips. Dissolve saffron in 2 tbsp hot water.

2. 2.

   Cook rice according to package instructions.

3. 3.

   Sauté carrots in hot ghee while stirring. Add leek and frozen peas and continue sautéing. Stir in cooked rice. Add saffron, cinnamon, cardamom, and cloves, then pour in vegetable stock. Bring to a brief boil, reduce heat, cover, and simmer over low heat for about 3-4 minutes. Remove from stove. Fold in cashew nuts, season with salt and pepper, and serve in bowls.