Golden Saffron Rice

3/4 cup butter
1/4 tsp cayenne pepper
1/2 tsp saffron
1 tbsp salt, or to taste
3 cups brown or converted white rice
6 cups water or chicken broth
3/4 cup cashews, broken
1 tbsp sweet marjoram, chopped
1/4 cup parsley, chopped
1/3 cup lemon juice

If saffron is in thread form rather than powdered, toast it in a small heavy skillet over medium heat until it is crisp and begins to darken. Cool and powder it with a pestle or hack of a spoon.
Place butter, cayenne, saffron, salt, and water in saucepan and bring to a boil. Add rice. Return to a boil. Reduce heat and cover. Cook 20 to 25 minutes for white rice, 35 to 40 minutes for brown.Just before serving, add cashews, marjoram, parsley and lemon juice. Stir with a fork until well mixed.

Note: Left over rice makes an excellent salad – add extra nuts, and green vegetables for colour. Toss with oil and lemon juice dressing.

Serves 12

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