Saffron Rice with Cashews and Raisins

By mirandavoegeli

Ingredients

• 1 1/2 cups basmati rice
• 2 1/4 cups water
• 1 cinnamon stick, broken in half
• 5 cloves
• 2 bay leaves
• 1/4 teaspoon crumbled saffron threads
• 1 teaspoon salt
• 2 tablespoons butter, softened
• 1/4 cup chopped cashews
• 1/4 cup raisins

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

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 minutes. With a fork, gently stir in the butter, cashews and raisins.