Saffron Rice with Cashews and Raisins

  • Active Time 5m
  • Total Time 30m
  • Rating ****

Serves 4

This rice is Indian inspired and so we call for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.


  • 1 1/2 cups basmati rice
  • 2 1/4 cups water
  • 1 cinnamon stick, broken in half
  • 5 cloves
  • 2 bay leaves
  • 1/4 teaspoon crumbled saffron threads
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/4 cup chopped cashew nuts
  • 1/4 cup raisins


Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews and raisins.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3170

nutrition information per serving

403 calories; 11g total fat; 16mg cholesterol; 10mg sodium; 71g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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