Total:
1 hr
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

IDEAS YOU'LL LOVE

Saffron Basmati Rice

Recipe courtesy of Sunny Anderson

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Herbed Rice

Recipe courtesy of Trisha Yearwood

Rum Raisin Rice Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking