Saffron and rose water rice

Ingredients (serves 4)

• 200g brown basmati rice

• 1 onion, finely chopped

• 1 Tbs cardamom pods

• 100g raisins

• 50g pistachios

• 2 Tbs rose water

• 2 Tbs maple syrup

• 1 Tbs filtered water

• A pinch of saffron

• A pinch of pink hymalayan salt

• 1 Tbs rapeseed oil

• Salt and pepper

• Optional : edible rose petals

Method

1. In a large pot, bring a generous amount of water with salt to a boil, then cook the brown basmati rice for 20 minutes. When it is par-boiled, strain the water and set aside

2. In a pot, sauté the onion with 1 Tbs of rapeseed oil on medium-high heat until it becomes golden brown

3. In a bowl, add the raisins, the pistachios, the rose water, the maple syrup, the filtered water, the saffron and the salt and mix together until well combined

4. Slightly crush the cardamom pods with your hand and add them to the sauteed onions. Season with salt and pepper

5. Add the par-boiled rice to the pot (without mixing it). Make a whole in the middle of the rice and pour in the raisins and pistachios mix. Cover and cook on medium heat for 15 minutes

6. Serve warm and sprinkle a few rose petals on top of the rice (if using). Enjoy!

Recipe by Hind Tahboub and Diala Tufenkji

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