Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

To toast the almonds, add them to a small skillet over medium heat, shaking the pan until they turn light golden.

Julie Sahni
Recipe by Cooking Light November 2003

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine warm water and saffron.

    Advertisement
  • Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.

  • Heat the oil in a large saucepan over medium-high heat. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.

Nutrition Facts

147 calories; calories from fat 8%; fat 1.3g; saturated fat 0.2g; mono fat 0.6g; poly fat 0.5g; protein 3g; carbohydrates 32.9g; fiber 1.1g; cholesterol 0mg; iron 1mg; sodium 345mg; calcium 5mg.
Advertisement
Advertisement