1. Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours. 2. Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely. 3. Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important). 4. When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside. 5. Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute. 6. Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes. 7. Add water, food coloring, and salt. Stir and cook until all of the water is absorbed. 8. Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes. 9. When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts. 10. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
