A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Recipe information
Yield
Serves 4
Ingredients
3
teaspoons butter
1
/4 cup pine nuts
1
/2 cup chopped red onion
1
cup basmati rice*
1
1/2 cups water
2
tablespoons golden raisins
1
teaspoon sugar
3
/4 teaspoon salt
1
/4 teaspoon crumbled saffron threads
1
/4 teaspoon ground cardamom
*Basmati rice is available at Indian markets and some supermarkets.
Need to make a substitution?
Preparation
Step 1
Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes. Cool.
Step 2
Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes. Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes. Stir in pine nuts.