Roz Bi Saffran

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups long grain rice
• 4 tablespoons butter
• 1 pinch saffron thread
• 4 cups water
• 1/2 teaspoon salt, to taste
• 1/4 cup pine nuts
• 1/4 cup hazelnuts (filberts)
• 1/4 cup unsulphured dried apricot, cut into pieces
• 1/4 cup unsulphured raisins

Recipe

• 1 rinse the rice until the water runs clear. drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.
• 2 melt 3 tablespoons of the butter in a pot over medium heat. stir in the rice and saffron.
• 3 pour 4 cups water into the pot along with the salt. bring to a rapid boil; boiling for 2 minutes. turn heat down to a simmer and cover pan.
• 4 cook the rice for 20 minutes or until the grains are tender and no liquid remains.
• 5 take the pot off the heat and cover the lid with a clean cotton dish towel. allow to stand 10 minutes.
• 6 in a sautè pan melt the remaining 1 tablespoon of butter over medium heat. add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned. add the dried fruit and cook 1 minute longer, until warmed through.
• 7 stir the nut/fruit mixture into the rice and transfer to a platter. serve hot.