Saffron Rice with Cashews and Raisins

Saffron Rice with Cashews and Raisins
Photo by © Melanie Acevedo


  • 1 ½ cups basmati rice
  • 5 cloves
  • 2 bay leaves
  • ¼ teaspoon crumbled saffron threads
  • 2 ¼ cups water
  • 2 tablespoons butter, softened
  • ¼ cup raisins
  • + 3 more ingredients
    • 1 teaspoon salt
    • 1 cinnamon stick, broken in half
    • ¼ cup chopped cashews

Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minute...

View full recipe at My Recipes


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