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1
Preheat the oven to 350F.
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2
Combine the saffron and milk in a small bowl; set aside.
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3
Place the rice in a medium saucepan with 1 1/2 cups cold water.
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4
Bring to a boil over high heat, stir once, then reduce heat to low.
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5
Cover and simmer until the rice has absorbed all the water, about 20 minutes.
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6
Meanwhile, heat 2 tablespoons oil in a large saute pan over medium-high heat.
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7
Add the onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes.
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8
Remove half the onions from the pan, and reserve.
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9
Add the remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes.
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10
Cook, stirring, until fragrant, about 2 minutes.
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11
Pour 1 cup water into the pan; bring to a simmer over medium-low heat.
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12
Add the green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover the pan.
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13
Cook until the vegetables are crisp-tender, about 10 minutes.
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14
Add the peas, and cook until bright green, about 2 minutes.
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15
Remove the pan from the heat.
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16
Place one-third of the rice in a 3 1/2-quart heavy-bottomed casserole or baking dish with a tight-fitting lid.
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17
Drizzle half the saffron milk over the rice.
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18
Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving the liquid behind.
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19
Place another third of the rice on top; drizzle with the remaining saffron milk.
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20
Repeat with the remaining vegetables and rice.
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21
Spread the reserved onions over the top; sprinkle with cashews.
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22
Cover, and bake until the casserole is heated through and aromatic, about 30 minutes.
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23
Remove from the oven; let cool slightly before serving.
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24
(Per serving)
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25
Calories: 430
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26
Fat: 14g
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27
Cholesterol: 0mg
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28
Carbohydrate: 67g
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29
Sodium: 516mg
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30
Protein: 12g
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31
Fiber: 8g
