Saffron – Almond – Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 ml water
- 300 g basmati
- 40 g almond (s), (flakes)
- 40 g raisins
- 5 cardamom capsules, green
- 3 clove (s)
- 3 tablespoon ghee or clarified butter
- 0.5 stick ½ cinnamon
- 1 teaspoon saffron threads
- 0.5 ½ lime (s)
- 1 teaspoon salt
- some sugar
Print Recipe
Pin Recipe Instructions
- Put the rice in a sieve and rinse with cold water until it runs clear. Drain the rice. Pour 3 tablespoons of warm water into a cup and rub the saffron threads over it with your fingers, then stir the water until the saffron has completely dissolved.
- Heat the ghee (or clarified butter), stir-fry the almond flakes, cardamom pods, cloves and cinnamon stick. Then sprinkle the rice and fry briefly. Add the mixed saffron and fill up with the water. Bring the rice to the boil and then simmer covered on a low flame for about 20 minutes.
- In the meantime, soak the raisins in a little lukewarm water and let them drain after 10 minutes. At the end of the cooking time, fold the raisins into the rice, season with lime juice, salt and sugar and serve immediately.
- This rice can be served as a main course, but also as an accompaniment to lamb, vegetable and coconut dishes.
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