Rice with Saffron,
Raisins and Almonds
Prepare rice according to package directions. If you buy bulk,
or have no directions, follow these steps. Remember, the amount
of water, and simmer time vary based on the type of rice you
use. For this recipe, I recommend Basmati brand long grain rice.
Basmati rice requires twice as much water as rice, e.g., two
cups water to one cup of rice. Most other long grain rice brands
require equal amounts of water to rice.
- 2 cup long grain rice
- 4 cups water
- 1 tablespoon rose water
- 1 pinch saffron (about 20 strands of good quality saffron)
- 4 tablespoons vegetable oil
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup slivered, raw, unsalted almonds
- 1/4 cup raisins
In 2-quart pan, mix water, saffron, salt and oil.
Bring to a boil on high heat.
Bring back to a boil then lower to medium heat.
Let cook uncovered until most of the water is absorbed.
Mix from the bottom up, lower heat to low, cover and let simmer
for at least 15 minutes or until meal time.
Meanwhile, heat the 2 tablespoons of vegetable oil in a small
pan, then fry the almonds until slightly brown. Add the raisins
to the almonds, stir for few seconds until fluffy. Remove from
heat and set aside.
Mix again bottom up then serve in a platter. Garnish with
the almonds and raisins.
Say Bismillah and eat!