Saffron Basmati Rice with Nuts and Dates
Ingredients
- 2 cups basmati rice
- 2 tablespoons rose water
- 1/4 teaspoon crushed saffron
- 1/2 cup melted butter
- 1/2 cup halved almonds
- 10 chopped dates
- a pinch of black pepper
- 1/2 teaspoon salt
Preparation
Bloom the saffron in a small amount of warm water for about 10-15 minutes to release its color and flavor.
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20-30 minutes and drain.
In a large pot, melt the butter over medium heat.
Add the halved almonds and chopped dates to the pot and toast them until fragrant and lightly golden.
Stir in the drained rice, saffron water mixture, rose water, salt, and black pepper.
Add enough water to cover the rice by about one inch, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat, let it sit covered for 5 minutes, then fluff with a fork before serving.
