Spiced Rice

Ingredients

• 400 g long grain rice
• 1.5 tbsp ghee
• 75 g cashews
• 1 tbsp rose water
• 1 small tin saffron strands (0.1 g)
• 1 onion
• 2 Garlic cloves
• 40 g currants
• Salt
• paprika powder (sweet)
• mild chili powder
• 750 ml chicken broth
• 5 cloves of cinnamon
• 3 green cardamom pods
• 1 tsp ground turmeric

Instructions

1. 1.

   Wash the rice thoroughly and soak it in cold water for about 30 minutes. While the rice soaks, heat 1 tsp ghee in a pan and roast the cashews constantly until golden brown; remove, cool, and roughly chop. Soak the saffron strands in rose water in a small bowl. Peel the onion and garlic. Dice the onion and slice the garlic thinly. Sauté both in the remaining ghee until translucent. Add the currants and the rose water with saffron, cooking for about 2 minutes; season with salt, paprika, and chili.

2. 2.

   Heat the chicken broth with cinnamon, cardamom, and turmeric in a large pot. Drain the soaked rice and add it to the broth. Bring to a quick boil, then cover and simmer gently over low heat for 15 minutes. Clamp a folded kitchen towel between the pot and lid and let the rice continue to steam on the turned-off burner for another 5 minutes. Stir in the pan contents and cashews, taste the spiced rice, and serve with yogurt dip if desired.