This unique saffron rice salad recipe, really does taste good. It’s taste if full of flavors. Delicious saffron threads cardamom pods and basmati rice are cooked until there tender with cinnamon, cloves and lemon juice. Giving this unique salad a nectarous taste, You just might enjoy.

Ingredients

• 1 teaspoon saffron threads
• 6 green cardamom pods
• 6 cloves
• 1 cinnamon stick
• 1lb basmati rice
• 2 tablespoons olive oil
• squeeze of lemon juice
• 2oz flaked almonds (toasted)
• salt and freshly ground black pepper

Preparation

Put the saffron in a small bowl with three tablespoons boiling water, and leave to infuse. While the rice is cooking. Pour about 4pt cold water into a pan, season with salt and bring to a boil. Then add the spices and rice. Return to a boil, stir with a fork and reduce the heat, cover and simmer for ten minutes. Stir the rice again, then pour in the saffron liquid without stirring.

Cook for a further 5–10 minutes until all the liquid is absorbed and the rice is tender. Put the rice in a bowl and fluff up the grains with a fork. Stir in the oil and lemon juice, and leave to cool. Transfer to a large serving plate, season with salt and pepper, and sprinkle with the almonds.

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