Saffron and cashew rice pilaf

Preparation info
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Appears in

By Christine Manfield

Published 1999

  • About

A wonderfully rich Indian pilaf I like to serve with gently spiced lamb or chicken or with a robust vegetable curry. Its vibrant colour and different textures give a festive appearance.


  • seeds from 12 green cardamom pods
  • 1 teaspoon cumin seeds
  • 50 g</


  1. Dry-roast cardamom and cumin seeds, separately, over gentle heat until fragrant. Cool, then grind to a fine powder. Dry-roast cashew nuts until coloured, then cool and chop.
  2. Bring stock to a simmer in a saucepan and add saffron, then leave to infuse.
  3. Melt ghee in a wide, heavy-based pan and fry onion, garlic, ginger and chilli until softened.