Spiced Rice with Nuts, Raisins and Bell Pepper

Spiced Rice with Nuts, Raisins and Bell Pepper
30 min.


for 4 servings
2 small yellow Bell peppers
100 grams mixed, coarsely chopped Nuts
2 tablespoons Pine nuts
1 small can Saffron
3 tablespoons Clarified butter
1 teaspoon Cumin seeds
400 grams Basmati rice
2 tablespoons Raisins
freshly ground Pepper
2 tablespoons chopped Parsley
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Preparation steps

Step 1/5

Rinse the bell peppers, trim, cut in half, remove seeds and dice finely.

Step 2/5

Rinse the rice in a sieve under running water and drain.

Step 3/5

Melt the butter in a pan, add the cumin and fry briefly. Stir in saffron, add the rice and stir for a few minutes. Stir in the raisins and diced peppers. Season lightly with salt. Add 700 ml (approximately 2 1/2 cups) of water, bring to a boil and then cook over very low heat for 20 minutes.

Step 4/5

Toast the pine nuts in a dry frying pan over medium heat.

Step 5/5

Season the cooked rice with salt and pepper. Stir in the parsley, chopped nuts and toasted pine nuts and serve.