Timman Zaffaran — Print Recipe

Glistening golden rice infused with precious saffron, studded with toasted almonds and plump raisins. This aromatic Iraqi rice dish is the luxurious accompaniment to festive meals and honored guests.

Ingredients

2 cups basmati rice, soaked 20 min
1/2 tsp saffron threads soaked in 3 tbsp hot water
3 cups water
1/4 cup slivered almonds
1/4 cup golden raisins
2 tbsp vegetable oil
1 tsp salt
4 cardamom pods
2 whole cloves
1 cinnamon stick

Instructions

1 Rinse soaked rice until water runs clear. Drain thoroughly.
2 Heat oil in a heavy pot. Add cardamom, cloves, and cinnamon stick, toasting for 1 minute until fragrant.
3 Add drained rice and stir gently for 2 minutes, coating every grain with the spiced oil.
4 Pour in water and saffron with its soaking liquid. Add salt and bring to a boil.
5 Cover tightly, reduce to lowest heat, and cook for 18 minutes without lifting the lid.
6 Toast almonds in a dry skillet until golden. Fluff rice with a fork, fold in raisins and almonds, and serve on a platter.

Did You Know?

Iraqi saffron rice gets its deep golden color from local saffron traded since Babylonian times — some of the earliest saffron commerce in recorded history.