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Kashmiri Saffron Rice
2026 June 12
Ingredients for 4 people
- 5 Cups of Basmati Rice
- 3 Tbsp Ghee
- 1–2 Tbsp cashew nuts or pine nuts
- 8–9 cups of water
- 4–5 pinches of freshly ground saffron
- 1/4 Tsp. Salt
Method
Heat the oil in a deep, wide saucepan and fry the rice and saffron over a medium heat for four to five minutes, stirring constantly. Then add salt and stir well. Now add the warm water and stir well, then reduce the heat to medium. As soon as the rice starts to boil, turn the heat down to low. Put the lid on the saucepan. After a further five minutes’ cooking, the water will have evaporated. Turn off the hob and leave to stand with the lid on.
Finally, lightly fry the cashew nuts/pine nuts in a little ghee in a separate pan until they are a light golden colour, season with salt and, once the rice is ready, sprinkle them over the top when serving!
