This saffron rice nuts recipe pairs fragrant rice with cashews, pistachios, raisins and dried apricots. The fruit brings gentle sweetness, while cumin, cardamom and cinnamon keep the dish warm and savoury.
Ingredients
- 500 g long-grain or basmati rice
- 100 g unsalted cashews
- 1/2 cup raisins
- 1 tablespoon ground sesame seeds
- 1/2 cup chopped dried apricots
- 1 cup hot saffron infusion
- 1/2 cup slivered pistachios
- 2 tablespoons neutral cooking oil, plus a little more if needed
- 4 garlic cloves, thinly sliced
- 1 medium onion, finely chopped or grated
- 1/2 tablespoon ground cumin
- Seeds from 4 cardamom pods, lightly crushed
- 1 teaspoon ground cinnamon
- 2 cups water
- 50 g butter
- Salt, to taste
If the dried fruit is firm, soak it in warm water for 10 minutes and drain it well. This keeps it tender without making the finished rice wet.
How to make saffron rice with nuts
Rinse and soak the rice
Rinse the rice in cool water until the water is mostly clear, then soak it for 1 hour. Drain thoroughly. Prepare the saffron infusion before you begin; our guide to brewing saffron explains how to draw out its colour and aroma without scorching it.
Build the aromatic base
Choose a wide, heavy-based pan with a close-fitting lid. Warm the oil and half of the butter over medium-low heat. Add the onion and cook until soft and lightly golden, then stir in the sliced garlic. Cook for about 30 seconds, just until fragrant.
Add the cumin, cardamom, cinnamon and ground sesame. Stir for another minute. Keep the heat moderate: browned garlic or burned spices will overpower the saffron.
Cook the rice gently
Add the drained rice and turn it carefully through the aromatic mixture so the grains are lightly coated. Pour in the water and saffron infusion, then season with salt. Bring the liquid to a gentle simmer.
Cover the pan, reduce the heat to low and cook for about 25 to 30 minutes. Avoid vigorous stirring, which can break the grains and make the rice sticky. If your pan loses steam quickly, check near the end and add a splash of hot water only if the rice is still firm and the pan is dry.
Add the fruit and nuts
Scatter the raisins, dried apricots and cashews over the rice. Dot with the remaining butter, replace the lid and leave the pan over very low heat for another 10 to 15 minutes. This final steam softens the fruit and warms the cashews without turning either one mushy.
Take the pan off the heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork or rice paddle, lifting from the sides rather than pressing down.
Serving the rice
Spoon the rice onto a warm platter and finish it with the slivered pistachios. Adding them at the table preserves their colour and crunch. Serve the dish on its own as a generous vegetarian main, or alongside simply cooked chicken, lamb or roasted vegetables.
Taste before adding anything else. The raisins and apricots should give small pockets of sweetness rather than turn the whole dish into a dessert, and the saffron should remain the clearest aroma.
Useful adjustments
- For separate grains: rinse well, drain fully and keep the heat low once the pan is covered.
- For a less sweet result: reduce the raisins and dried apricots to 1/3 cup each.
- For deeper nut flavour: toast the cashews briefly in a dry pan before adding them.
- For a dairy-free version: replace the butter with an equal amount of neutral oil.
This recipe contains cashews, pistachios and sesame, and it contains dairy when made with butter. Keep that in mind when serving anyone with food allergies.
