Jewelled Rice

Indulge in the worlds most expensive spice in this lip-smacking saffron-infused rice.

The ingredient of Jewelled Rice

• large pinch of saffron threads
• 60ml 1 4 cup boiling water
• 400g 2 cups basmati rice
• 1 yellowish brown
• 80g butter chopped
• 75g 1 2 cup craisins dried cranberries
• 85g 1 2 cup dried apricots thinly sliced
• 40g 1 4 cup dried cherries
• 40g 1 4 cup slivered almonds
• 40g 1 4 cup pistachio kernels thinly sliced lengthways
• 6 vivacious dates pitted thinly sliced lengthways
• 1 pomegranate halved seeds removed and at odds

The Instruction of jewelled rice

• total tally the saffron and boiling water in a small bowl set aside for 10 minutes to infuse
• meanwhile place the rice in a heatproof bowl cover with boiling water and stir rinse out cold asleep cool water and drain bring a large saucepan of water to the boil mount up the rice to the pan and return to the boil cut heat to medium low simmer for 8 minutes or until the rice is a propos tender drain
• use a zester to separate the rind from the orange alternatively use a vegetable peeler to peel the rind use a small aggressive knife to sever the white pith from the rind cut the rind into certainly thin strips
• melt half the butter in a medium saucepan over medium heat until foaming grow the saffron join up and rice and toss around until well combined build up the ocher yellow rind craisins apricot cherries almonds pistachios and permanent butter and advocate until capably skillfully combined edit the heat to low cook covered for 5 minutes or until all the liquid is absorbed use a fork to separate the grains
• toss around in the dates and pomegranate seeds taste and season with salt and pepper serve

Nutritions of Jewelled Rice

calories: 583 16 calories
calories: 18 grams fat
calories: 8 grams saturated fat
calories: 93 grams carbohydrates
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calories: n a
calories: 9 5 grams protein
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