Saffron Rice With Cashews Recipe

Name: Saffron Rice With Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon crushed saffron; 4 1/2 tablespoons warm milk (I use soy milk); 3 tablespoons butter (I use margarine); 1/2 cup currants; 1/2 cup cashew nuts; 2 1/4 cups long-grain rice; 4 1/2 cups water; 1 1/2 teaspoons salt; 1 1/2 tablespoons sugar; 2 pinches cinnamon

Servings: persons

3/4 teaspoon crushed saffron
4 1/2 tablespoons warm milk (I use soy milk)
3 tablespoons butter (I use margarine)
1/2 cup currants
1/2 cup cashew nuts
2 1/4 cups long-grain rice
4 1/2 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
2 pinches cinnamon

1
Dissolve saffron in warm milk.
2
Melt butter in a medium to large saucepan.
3
Add currants, nuts, and rice.
4
Stir over a low heat for several minutes.
5
Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
6
Stir briefly.
7
Raise the heat and bring the water to a boil.
8
Lower heat, and cover to barely simmer for 25 minutes.
9
Serve immediately.
10
For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.

605

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 teaspoon crushed saffron, 4 1/2 tablespoons warm milk (I use soy milk), 3 tablespoons butter (I use margarine), 1/2 cup currants, and more.

Yes, Saffron Rice With Cashews falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Rice With Cashews

How did you like this recipe?

Frequently Asked Questions