Saffron and Cashew Rice

A FRAGRANT RICE THAT GOES PARTICULARLY WELL WITH MEAT AND FISH DISHES AND IS TRADITIONALLY SERVED AS PART OF INDIAN FESTIVAL MEALS. THE SUBTLE TASTE OF SAFFRON AND THE CRUNCHY CASHEWS MAKE IT A LOVELY TREAT AT A DINNER PARTY OR ANY SPECIAL OCCASION.

SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 20 MINUTES

SPICES

2.5cm piece cassia or cinnamon stick

1 star anise

2–3 cloves

6–8 small green cardamom pods, slightly crushed

2–3 saffron threads, soaked in 1 teaspoon milk

PANTRY/LARDER

2 tablespoons ghee or oil

2 tablespoons cashews, soaked in

a pinch of ground turmeric and hot water

250g basmati rice, thoroughly washed

½ teaspoon salt, or to taste

1. Heat 1 tablespoon of the ghee or oil in a heavy-based saucepan with a tight-fitting lid over a low–medium heat. Add the drained cashews and gently fry for 20 seconds.

2. Add the cassia or cinnamon stick, star anise, cloves and cardamom pods and continue to fry for 30 seconds.

3. Add the rice, stir gently to coat, then add 500ml hot water, the salt and saffron threads, including the soaking milk, and bring to the boil. Gently stir once, cover with the lid and reduce the heat to low.

4. Simmer for about 18 minutes. Keep the lid on and remove the pan from the heat. Leave to stand, covered, for 5 minutes. Fluff up with a fork and gently stir in the remaining ghee or oil, if liked.

NOTE: If you need to make a different quantity of rice, use 1 measure of uncooked rice to 2 measures of water.