Saffron Rice with Raisins and Cashews Recipe -
Saffron Rice with Raisins and Cashews Recipe
  • READY IN 30 mins

Saffron Rice with Raisins and Cashews

Recipe by  

"Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter.
  2. Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
  3. To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
  4. Sprinkle with cardamom before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2003

Well, my gf made some changes and they must of been the wrong changes because this receipe did not turn out! She used brown rice in place of the basmatti and used brown sugar instead of white. Somehow the rice never cooked. It never absorbed the water. My guess it that the sugar coated the rice so much that it couldn't cook. She cooked it for at least 45 mins and it was still hard. We tried to eat it- but it was very very sweet- and the cashews were soggy. Seems to me the cashew and the raisins could be added last- instead of cooking them with the rice. - and use add less sugar- as the previous review suggests.

Most Helpful Critical Review
Feb 07, 2008

If you're having a hard time getting the rice to cook all the way, cut the sugar back. Otherwise, this is quite good!

Feb 25, 2009

After spending about 15 bucks for ingredients for this I was highly disappointed. It was WAY too sweet!! I had a guest refer to it as tasting like fruit loops. :( I might try again, but I will omit all the sugar and use chicken stock.

Feb 07, 2008

i really did not like this rice. it did not cook all the way, and it was very very sweet. i think that a lot less sugar may do the trick...

Feb 07, 2008

This was a very tasty, yet simple dish. My family loved it!

Jan 28, 2015

Actually 4 1/2 stars. I was skeptical, but this is really good and I would have given it 5 stars but fora few things. The method of cooking the rice and adding the ingredients doesn't really work. Use your usual method, add the saffron to the water and let it cook together with the rice then add the rest of your flavorings as soon as you determine all the water is absorbed, stir it all in, cover tightly and allow to rest for five minutes or so. There is enough heat and residual moisture. I cut the sugar to 2 tbs. And last, fishing for the cloves is a nuisance, I just used 1/4 tsp ground cloves and left out the whole. I just wish I knew if this is meant to be a sweetish side dish or a very mildly sweet dessert. Either way, it is very tasty!

Jul 09, 2015

I really enjoyed this recipe! I wouldn't make it every day, but for something different to do with rice it was delicious. I did make some changes though. First, 1/4 cup of sugar seems way too much so I only used 1 tablespoon. Next time I'll try it without any sugar because the raisins provide plenty of sweet. I also used regular butter and just threw everything together into the rice cooker at the same time, although I did let the saffron soak a few minutes first. Much simpler and a delicious result!


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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