Spiced Saffron Rice with Nuts — Jewish Food Society
Photographer: Armando Rafael. Food stylist: Judy Haubert. Prop stylist: Vanessa Vazquez.
Ingredients
- 2½ cups (1 pound) basmati rice
- ½ teaspoon saffron threads
- 4 cups (1 quart) unsalted chicken stock
- 12 green cardamom pods, cracked
- 6 whole cloves
- 3 tablespoons raisins
- 3 cinnamon sticks
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons neutral oil
- ¼ cup blanched slivered almonds, toasted
- ¼ cup chopped roasted pistachios
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