Roz Bi Saffran

1. 1

   Rinse the rice until the water runs clear.

2. 2

   Drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.

3. 3

   Melt 3 tablespoons of the butter in a pot over medium heat.

4. 4

   Stir in the rice and saffron.

5. 5

   Pour 4 cups water into the pot along with the salt.

6. 6

   Bring to a rapid boil; boiling for 2 minutes.

7. 7

   Turn heat down to a simmer and cover pan.

8. 8

   Cook the rice for 20 minutes or until the grains are tender and no liquid remains.

9. 9

   Take the pot off the heat and cover the lid with a clean cotton dish towel.

10. 10

    Allow to stand 10 minutes.

11. 11

    In a saute pan melt the remaining 1 tablespoon of butter over medium heat.

12. 12

    Add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned.

13. 13

    Add the dried fruit and cook 1 minute longer, until warmed through.

14. 14

    Stir the nut/fruit mixture into the rice and transfer to a platter.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.