ZAFFRANI CHAVAL (RICE WITH SAFFRON AND NUTS)
Steps:
- 1. Heat the oil in a 6-quart saucepan. When hot, add black cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first) and stir for 10 seconds. 2. Add rice. Stir and sauté for 3 to 4 minutes. The rice will start to change color and become opaque. Add broth or water and salt. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Turn off heat and fluff rice with a fork. 3. Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of rice. Sprinkle nuts on top. Wait for 5 minutes and then mix. Rice will have white- and saffron-colored grains mixed together, which looks very pretty.
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