Basmati rice

basmati-rizi

8 servings Ingredients

  • 2 cups. basmati rice
  • 5 to 6 Krokos Kozani (Greek saffron) threads
  • 2 cups chicken broth
  • 2 cups water
  • 4 tbsp. butter
  • Salt
  • 2 tbsp. olive oil
  • 2 large onions, finely chopped
  • 2 large carrots, diced small
  • Zest of 2 oranges, sliced ​​into thin strips
  • 3 tbsp. sugar
  • 3 tbsp. water
  • ½ – 1 cup raisins, Corinthian currants or golden sultana raisins, preferably Greek
  • 1 ½ cups coarsely chopped blanched almonds, lightly toasted

Instructions Place rice in a colander and rinse with cold water. Dissolve the saffron in ½ cup warm water, and leave to steep for 15 minutes. Place rice in a saucepan with the broth, water and saffron. Pour in the soaking liquid from the saffron, too. Add 2 tablespoons of butter and salt. Bring the rice to a boil, covered.

Reduce heat to low and cook rice until all the water has been absorbed. While rice is cooking heat the olive oil in a wide skillet and sauté the onion and carrot until soft. Blanch the orange zest in a small pot of boiling water for 1 minute. Remove and drain and repeat two more times. Heat the sugar and water together in a small saucepan over low heat until the sugar dissolves. Add the zest. Cook for 7-8 minutes, or until the syup is thick. Drain. Combine the rice, sauteed vegetables, raisins, and almonds. Toss gently and serve.

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