Jasmine inexperienced tea lends its floral, grassy flavors to this rice dish, combining with the unique taste of saffron for a aspect dish that pairs nicely with salmon, or perhaps a dollop of yogurt! Almonds and recent parsley prime it off, giving a little bit of crunch and a burst of recent natural taste.
2 cups water
three tea luggage jasmine inexperienced tea
1 1/2 tsp. vegetable oil
1/2 tsp. salt
2 cups raw rice, ideally Basmati
1 tsp. crushed saffron
1/four cup slivered almonds
1/four cup pine nuts
2 tbsp. chopped parsley
Preparation Time: 25 minutes
Bring water to a boil in a pot. Steep tea luggage for five minutes. Squeeze and take away. Stir in 1 tsp. oil, salt and rice. Cover and simmer over low warmth for 10 minutes. In separate container, steep saffron in 1/eight cup water for five minutes. Pour saffron combination over rice and get well. Cook one other 5 minutes, till rice is tender. In separate frying pan, fry nuts in 1-1/2 tsp. oil, till golden. When serving, scatter nuts and parsley over rice.
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