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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Saffron Rice With Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions