Saffron and Cashew Pilaf
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2.333 cups Basmati rice (rinsed)
- 2 tsps Oil
- ¾ cup Cashews
- 1 Tbsp Rose water
- 1 pinch Saffron
- 1 medium onion (finely chopped)
- ½ cup raisins
- 4 cups chicken stock
Preparation steps
1.
Heat a skillet and dry fry the cashew nuts for a few minutes until golden brown. Place in a bowl.
2.
Put the rose water in a bowl and soften the saffron threads in it.
3.
Fry the onions in the oil until transparent. Add the raisins and the rosewater and saffron and fry for approximately 2 minutes.
4.
Heat the chicken stock in a large pot. Add the rice and bring to a boil. Cover and simmer on a low heat for 15 minutes.
5.
Turn off the heat and place a folded kitchen towel between the pot and the lid and let the rice steam like this for 5 minutes. Then remove from the heat completely and allow to steep for a further 5 minutes.
6.
Stir in the onions and raisins and the cashew nuts.
7.
Divide the pilaw into 4 bowls and garnish with a dollop of yogurt and the spring onions.
