Emirati Saffron Rice with Cardamom and Nuts
A fragrant and aromatic rice dish, this Emirati specialty is infused with the delicate flavors of saffron and cardamom, and topped with toasted nuts for a delightful crunch. It's often served as a side dish or a light main course.
🧂 Ingredients
- 2 cups Basmati rice(rinsed and soaked for 20 minutes)
- 3 cups Water
- 0.5 tsp Saffron threads(steeped in 2 tbsp warm milk)
- 4 pods Cardamom pods(lightly crushed)
- 3 tbsp Ghee or unsalted butter
- 1 medium Onion(finely chopped)
- 1.5 tsp Salt(or to taste)
- 0.5 cup Almonds(blanched and slivered, for garnish)
- 0.25 cup Pistachios(chopped, for garnish)
- 0.25 cup Raisins(optional, for garnish)
👨🍳 Instructions
- 1
Heat ghee or butter in a pot over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
- 2
Add the crushed cardamom pods to the pot and sauté for another minute until fragrant.
- 3
Drain the soaked basmati rice and add it to the pot. Stir gently to coat the rice grains with the onion and cardamom mixture.
- 4
Pour in the water and add salt. Bring the mixture to a boil.
- 5
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- 6
Gently stir in the steeped saffron milk, distributing it evenly over the rice. Cover and let it steam for another 5 minutes off the heat.
- 7
While the rice is steaming, toast the slivered almonds and chopped pistachios in a dry pan over medium-low heat until lightly golden. If using raisins, briefly soak them in warm water and drain.
- 8
Fluff the rice gently with a fork. Serve hot, garnished generously with toasted nuts and raisins (if using).
💡 Pro Tips
- ✓Ensure the rice is well-rinsed to remove excess starch for fluffy grains.
- ✓Don't over-stir the rice after adding the saffron to maintain distinct grains.
- ✓Adjust cardamom quantity to your preference; it can be quite potent.
🔄 Variations
- Add a pinch of ground cinnamon along with the cardamom for added warmth.
- Incorporate a few dried apricots, chopped, for a touch of sweetness and chewiness.