Rice Pilaf with Saffron & Nuts

Ingredients:

• 1 cup brown Basmati rice

• 2 tbsp butter or olive oil

• 1 3/4 cups water or broth

• 2 garlic cloves, minced

• 1/4 cup chopped onion

• 1/4 tsp saffron threads

• 1/4 cup boiling water

• 6 whole cardamom pods

• 1 stick cinnamon

• 1/2 tsp toasted ground cumin

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

• 2 tbsp toasted chopped pistachios

• 2 tbsp toasted chopped walnuts

• salt to taste

• chopped parsley for garnish

1. Wash the rice under cold running water until the water runs clear. Allow to drain in a colander.

2. In the quarter cup of boiling water, place the saffron threads and allow to steep to for 10 minutes. (The water should be off the heat after it has been boiled.

3. Melt butter or heat oil in pan, cook onions for three to five minutes; add garlic and cook 1 minute. Add the rice and cook, stirring, for about three to five minutes.

4. Add the cumin, black pepper, and red pepper flakes to the rice. Stir to combine.

5. Pour in the 1 and 3/4 cups of water/broth. Allow to come to a boil. Pour in the saffron water along with the threads. Add salt, cardamom pods and cinnamon stick. Reduce heat and cook rice for 25 to 30 minutes.

6. Once rice has cooked, fluff with a fork.

7. Stir in the pistachios and walnuts. Garnish with chopped parsley.

8. Serve as a side with your favorite meat.

Notes&Tips:

• There are many variations of Rice Pilaf. But this one tops the chart.