Rice Pilaf with Mixed Nuts - Ramadan Recipes


3 servings

1 cup of basmati rice
1 tbsp olive oil
handful unsalted almonds
hanfdful unsalted cashewnuts
1 tbsp pine nuts
handful currants
pinch saffron
about 1 liter chicken stock or water


1. Rinse the rice 2-3 times and drain. Set aside.

2. Heat 1 tbsp olive oil in a large pot. Toast the nuts and raisins until lightly browned. Add the rice and continue to toast for another 2-3 minutes over medium heat. 

3. Add the saffron, salt and water. Bring to a boil. Cook for 10 minutes. When the 15 minutes are up, remove the pan from the heat and let is sit, covered for another 5-6 minutes.

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