World Cuisine

Rice with Saffron & Dried Fruit

prep 10 mins cook 15 mins
  • 80 g (3 oz) raisins
  • 80 g (3 oz) pitted prunes
  • 40 g (1½ oz) dates
  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 200 g (7 oz) long-grain rice
  • 350 ml (12 fl oz) warm water
  • pinch of ground saffron
  • 40 g (1½ oz) almonds
  • salt and pepper

Place the raisins in a bowl and cover with warm water. Do the same with the prunes. Split the dates and remove the stones.

Heat the oil in a pan and cook the onions gently for a few moments, stirring frequently. Add the rice and blend well. Add the warm water flavoured with the saffron. Season to taste, cover and cook over a low heat for around 12–15 minutes. Add the dried fruit and almonds 5 minutes before the end of cooking. Serve warm.

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