SIDE DISHES
Jeweled Rice with Dried Fruits, Almonds and Saffron Broth
4 cups vegetable stock
1 teaspoon saffron
2 cups basmati rice
Zest of 1 orange
4 tablespoons unsalted butter
¾ cup slivered almonds
½ cup shelled pistachios
1 teaspoon adveh
1 cup golden raisins
1 tablespoon finely chopped mint
3 tablespoons olive oil
Salt and pepper
- Bring stock and saffron to a boil in a medium saucepan. Add the rice and zest, bring back to a boil, reduce heat and simmer until cooked, about 10 minutes. Remove from heat; fluff with a fork.
- Heat oil in a small skillet. Toast nuts until fragrant; remove from heat and stir in adveh. Let cool.
- Transfer rice to a mixing bowl. Stir in nuts, raisins and mint. Toss with olive oil; season with salt and pepper.