- 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
Rinse the bell peppers, trim, cut in half, remove seeds and dice finely.
Rinse the rice in a sieve under running water and drain.
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.
Toast the pine nuts in a dry frying pan over medium heat.
Season the cooked rice with salt and pepper. Stir in the parsley, chopped nuts and toasted pine nuts and serve.