Revision as of 01:37, 9 July 2015

Serves: 6

Active Time: 45 minutes

Total Time: 45 minutes

From: http://www.foodnetwork.com/recipes/food-network-kitchens/saffron-jewel-rice.html

Ingredients

1/2 teaspoon lightly crumbled saffron threads

1/3 cup sugar

Kosher salt

2 wide strips orange zest, thinly sliced

1 carrot, shredded

4 tablespoons unsalted butter

1 small onion, finely chopped

1 cinnamon stick

3 green cardamom pods

Small pinch of ground allspice

Small pinch of ground cumin

2 cups basmati rice, rinsed well

1/3 cup pistachios

1/3 cup blanched almonds, roughly chopped

1/3 cup dried cranberries

1/4 cup dried apricots, finely chopped

2 tablespoons chopped fresh parsley

Directions

Step 1

Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.

This is both street smart and inlgntieelt.

Step 3

Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.

Step 4

Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.