Sticky Saffron Rice
I created this rice recipe to visually and deliciously complement my Chapulines con EZPV Mole dish. Chapulines are Grasshoppers, but more on that when you find that recipe :)
This fragrant masterpiece can hold it's own on the table or is the perfect accompaniment to really, ANYTHING, just sayin'!
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons sesame oil
- 1 red onion finely diced
- 1/4 cup raisins
- 3 cups boiling water
- 1 teaspoon turmeric
- 1 teaspoon saffron threads
- 1 1/2 cups basmati rice rinsed
- 1/3 cup pistachios shelled and raw
- Carbohydrate 76.0604400069027 g
- Cholesterol 0 mg
- Fat 13.8240412637348 g
- Fiber 4.40973752539823 g
- Protein 9.11948625026763 g
- Saturated Fat 2.0183190019497 g
- Serving Size 1 1 Serving (200g)
- Sodium 9.96500831345895 mg
- Sugar 71.6507024815044 g
- Trans Fat 0.761348250629941 g
- Calories 459 calories
1. Add Oil to a sturdy, medium-sized, lidded saucepan over medium heat. 2. Add Onion to the saucepan and cook, stirring occasionally, until softened and just starting to brown (5 - 7 minutes). 3. Add Rice and cook 2 minutes, stirring frequently. Stir in Boiling Water and Turmeric. Turn the heat down to low, cover and cook for 10 minutes without opening the lid. 4. Remove from heat and uncover. Stir in Raisins, Pistachios and Saffron Threads. 5. Serve.
