Saffron and cashew rice pilaf

Name: Saffron and cashew rice pilaf
Cuisine: Japanese
Ingredients: 50 g ghee; 1 teaspoon saffron threads; 6 cloves garlic, minced; 1 brown onion, minced; 2 green bird’s-eye chillies, minced; 25 g minced ginger; 3 cloves; ½ teaspoon brown mustard seeds; 1 teaspoon cumin seeds; seeds from 12 green cardamom pods; 1 litre White Chicken Stock; 50 g raw cashew nuts; 1 stick cinnamon; 1 bay leaf; 2 cups basmati rice; 1 teaspoon sea salt; 20 ml rosewater; 2 tablespoons finely diced tomato; 1 tablespoon finely diced roasted red capsicum

Preparation info

Difficulty
Medium

Appears in

Spice

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.

Ingredients

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

Oceania
Asia
India
Australia
China
Japan
Side dish
Gluten-free
Mediterranean

Method

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.
Bring stock to a simmer in a saucepan and add saffron, then leave to infuse.
Melt ghee in a wide, heavy-based pan and fry onion, garlic, ginger and chilli until softened.