Rice With Saffron And Nuts (zaffrani Chaval)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 1 teaspoon black cumin seeds or 1 teaspoon cumin seed
• 2 cups basmati rice, uncooked
• 4 cups chicken broth or 4 cups chicken stock
• 1 1/2 teaspoons salt
• 1 pinch saffron
• 2 tablespoons warm water
• 1/3 cup cashews or 1/3 cup pine nuts

Recipe

• 1 heat the oil in a 6-quart saucepan. test that it's hot enough by adding one seed; it should sizzle immediately. if not, wait until the oil is hotter before you add the remainder of the seeds and stir for 10 seconds.
• 2 add rice. stir and saute for 3 to 4 minutes. the rice will start to change color and become opaque.
• 3 add broth and salt. bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. turn off heat and fluff with fork.
• 4 dissolve saffron in 2 tablespoons of warm water, then pour it in the center of the rice. sprinkle nuts on top.
• 5 wait for 5 minutes, then mix. rice will have and saffron-color grains mixed together -- unless you have lame-o saffron like i had when i made the batch in the photos i uploaded. *lol*.