Rice to the Occasion
Saffron-Scented Sri Lankan Pilaf with Toasted Cashews and Aromatic Whole Spices
40 minutes
Serves 4
DinnerGluten-freeShellfish-freeSoy-free
Herb's take
Let’s take a trip to Sri Lanka by way of your stovetop. This pilaf layers fragrant Ceylon cinnamon, cloves, and cardamom into fluffy saffron rice, with crunchy cashews for good measure, plus, a sneaky lesson in blooming spices for big aroma.
Ingredients
Yield
4
Instructions
- 01Warm the saffron threads in a small dry skillet over low heat just until fragrant, 30 seconds. Crush gently and steep in 2 tablespoons hot water.
- 02Heat 2 tablespoons ghee or butter in a large sauté pan or Dutch oven over medium heat. Add the cashews and toast, stirring, until golden, about 3 minutes. Remove with a slotted spoon and set aside.
- 03Add the sliced onion to the same pan, reduce heat to medium-low, and cook until deeply browned and sweet, 10–15 minutes. Transfer half to a plate for garnish.
- 04Add remaining 1 tablespoon ghee, cinnamon stick, cloves, and cardamom pods to the pan with the onions. Let the spices sizzle until fragrant, about 1 minute.
- 05Stir in the garlic and ginger, cooking just until aromatic, 30 seconds.
- 06Add the rinsed rice. Stir well to coat each grain in the spiced fat, about 2 minutes.
- 07Pour in the saffron water (threads and all), broth, and salt. Bring to a boil, then reduce to a gentle simmer and cover tightly.
- 08Cook undisturbed for 15 minutes, then remove from heat and let stand, covered, for 10 minutes.
- 09Fluff rice with a fork, discarding cinnamon stick and cardamom pods if you spot them. Fold in half the toasted cashews and most of the cilantro.
- 10Pile onto a serving platter. Garnish with reserved onions, remaining cashews, and a final sprinkle of cilantro. Season with more salt if needed and serve hot.
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