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Arabian Rice with Nuts and Saffron

Course: Main Course
Cuisine: Arabian, Middle Eastern

Ingredients

  • 3 cups approx 750gm premium basmati rice
  • ¼ cup Almond flakes whole almonds can also be used
  • ¼ cup Cashewnuts
  • ¼ cup Walnuts
  • ¼ cup Pine nuts
  • ¼ cup Pistachio kernels
  • Saffron; a pinch dissolved in ½ cup warm milk
  • Salt; to season
  • 2 tbsp pure ghee

Instructions

  • Wash the rice 3-4 times with plenty of water. Soak the rice for at least 15 minutes prior to cooking. For 3 cups rice, boil 8 cups of water, season with salt and add the rice. Cook on high heat till the rice is 3/4ths done. Switch off flame and keep covered for 2 minutes. Drain into a colander and keep aside for non-sticky, fluffy rice. Basmati rice cooks really fast so keep a close eye.
  • While the rice is cooking, blanch the almonds and pistachios to remove the skin easily. (Blanching the pistachios in salted water helps to retain the green colour of the nut). Chop all the nuts roughly.
  • Once the rice has drained well, heat ghee in a pan and add all the nuts in together. Saute on low to medium heat for 2-3 minutes taking care not to burn the nuts.
  • Add the saffron soaked in milk and cook on low heat for another minute. Add the rice and mix well to combine. Since the rice is cooked with salt, you wouldn’t really need extra salt, but do taste and season more if required.
  • Serve hot with accompaniment of choice.