Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Ingredients

  • 2 cups basmati rice
  • 1½ cups of water + 2 tablespoons
  • 4 tablespoons STAR Extra Light Olive Oil, divided
  • ¾ teaspoon salt
  • 2 cups pistachios, shelled
  • 1 cup raisins
  • 1/8th teaspoon saffron powder
  • 1 tablespoon orange zest, grated
  • 1 cup cilantro, finely chopped
  • 1 cup pomegranate seeds

Cook Time: 30 mins

Total Time: 30 mins

Serves: 6 people

Instructions

  1. Place the rice in a large saucepan with the 1½ cups of water, 2 tablespoons oil, and salt. Bring to a boil, uncovered, and cook until you see holes forming on the surface that tunnel down into the rice, about 8 minutes. Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and set aside.
  2. In a small sauté pan, over medium-high heat, sauté the pistachios and the raisins in the remaining oil. Cook for a total of 4 minutes, mixing often. Set aside.
  3. In a medium bowl, mix 2 tablespoons of boiling water and the saffron. Let stand for 1 minute. Add ½ of the white rice to this bowl and coat it well with the saffron water. Let stand for 1 minute.
  4. In a large bowl, mix the white rice, pistachio, raisins, orange zest, cilantro and the yellow rice.
  5. Serve on a platter and garnish with the pomegranate seeds.

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