Indian Rice with Saffron, Spices and Cashews
This is a classic take on an Indian favorite, made with our precious long-grain, aged basmati rice, aromatic spices, Kashmiri saffron, Indian bay and roasted cashew nuts. It’s delicious with a legume or meat dish, a green vegetable and/or a seasonal green salad.
  • 1tbsp Ghee
  • 1tsp cumin seeds
  • 2 green cardamompods
  • 1 Indian Bay Leaf
  • 1healthy pinch Kashmiri Saffronor other quality saffron
  • 1cup Aged Basmati Ricerinsed and drained
  • 2cups water
  • 1/2tsp Himalayan pink saltor other quality salt
  • cashewsroasted
  • cilantromint, or parsley, fresh or dried
  1. Heat ghee over med-high in a saucepan. Add cumin seeds; sauté a few seconds or until they start to darken.
  2. Add cardamom pods, stirring another few seconds. Add bay leaf and saffron. Continue frying a few more seconds.
  3. Add rice; stirring constantly for a minute or two. The rice will lighten, turning slightly opaque.
  4. Add water and salt. Stir, bring to a boil; cover pan, reduce heat to low. Cook for 20 minutes then turn off the heat leaving the saucepan as it is, allowing the rice to steam for an additional 5-10 minutes.
  5. Remove lid, stir with a fork to fluff up and separate the grains. Serve garnished with mint, cilantro, or parsley, and sprinkled with cashew nuts.