Saffron Basmati Rice
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 cinnamon stick
- 5 green cardamom pods
- 5 whole cloves
- 1 cup white basmati rice
- 1 1⁄3 cups water
- 5 -7 tablespoons sugar (I only ever use 5)
- 1⁄2 teaspoon salt
- 1 pinch saffron (1/8 tsp)
- 1⁄4 cup shelled pistachio nut, toasted
directions
- Heat the oil in a medium saucepan, over medium high heat.
- Add the cinnamon stick, cardamom and cloves.
- Saute until the spices are aromatic, about 1 minute, then scoop out with a slotted spoon and discard.
- Add the rice to the pan and cook, stirring until the rice is evenly coated in oil, and beginning to toast, 1 to 2 minutes.
- Add the water, sugar, salt and saffron to the pan and bring to a boil over medium high heat, then reduce heat to medium low, partially cover the pan and simmer for 10 minutes.
- Fully cover the pan and simmer for about 10 minutes longer, until water is completely absorbed.
- Take pan off heat and let stand 5 minutes without removing lid.
- Fluff with a fork and stir in the pistachios just before serving.
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Reviews
-
This is good just not as good as recipe#443553. It was hardly sweet. This goes really well with Recipe #372093. We had it with recipe#304009 & a fresh salad. I used butter instead of vegetable oil to add more flavour, soaked white Basmati rice, the regular amount of water I cook rice with & I covered the pot after it came to a boil, sea salt, to taste, Iranian saffron ground with amortar and pestle and then 1 tbs rose water added, oh dear I forgot the pistachio nuts (I think that would have added greatly to the dish so I will not star rate), plus the rest of the ingredients. Made for Welcome to Bahrain!
Tweaks
-
This is good just not as good as recipe#443553. It was hardly sweet. This goes really well with Recipe #372093. We had it with recipe#304009 & a fresh salad. I used butter instead of vegetable oil to add more flavour, soaked white Basmati rice, the regular amount of water I cook rice with & I covered the pot after it came to a boil, sea salt, to taste, Iranian saffron ground with amortar and pestle and then 1 tbs rose water added, oh dear I forgot the pistachio nuts (I think that would have added greatly to the dish so I will not star rate), plus the rest of the ingredients. Made for Welcome to Bahrain!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0