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1/4 teaspoon saffron
2 fluid ounces water, hot
2 fluid ounces ghee or clarified butter
1 onion, chopped fine
2 teaspoons fresh ginger, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
14 fluid ounces chicken stock, hot
3 ounces raisins
3 ounces green peas, frozen
2 ounces slivered almonds or cashews, unsalted
salt and pepper, to taste
Servings: 4
1. Soak the saffron in the hot water for 30 minutes.

2. Heat the ghee or butter in a medium saucepot. Add the onion, ginger and all of the spices and sauté for 5 minutes. Add the rice and cook, stirring, until the rice is golden and all of the fat is absorbed.

3. Add the saffron water and chicken stock to the rice. Reduce the heat to a simmer, cover and cook until all of the liquid is absorbed and the rice is tender, approximately 15 to 20 minutes.

4. Add the raisins, peas and nuts. Let stand for 5 minutes, adjust the seasonings and serve.


Yield: 2 1/4 pounds
 
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