Spiced Saffron Rice with Vegetables

Ingredients

• 1 Carrot
• 1 saffron
• 50 g cashews
• 1 stick cinnamon
• 6 cardamom pods
• 4 cloves
• 2 Bay leaves
• 2 tbsp clarified butter
• 250 g Basmati rice
• 2 tbsp raisins
• 100 g frozen cauliflower florets
• 100 g frozen peas
• 100 g frozen green beans
• 500 ml vegetable broth
• Salt
• Pepper
• 1 tsp sugar

Instructions

1. 1.

   Peel the carrot and cut into julienne strips. Dissolve the saffron in 2 tbsp hot water.

2. 2.

   Coarsely chop the cashews. Toast the nuts with cinnamon, cardamom, cloves, and bay leaves in a wok without oil until fragrant, then set aside.

3. 3.

   Heat clarified butter in the wok, briefly sauté carrots and rice. Add the toasted nuts, spices, raisins, cauliflower, green beans, peas, and saffron mixture. Deglaze with vegetable broth, season with salt and sugar. Bring to a boil, cover, and simmer over low heat for about 18 minutes until the rice absorbs all the liquid. Season with salt and pepper.

4. 4.

   Serve with cucumber yogurt salad.