Basmati Moghul/Royal Rice with Saffron, Almonds and Raisins
2 cup white basmati rice
4 cups water
1 tablespoon rose water
1 pinch saffron (about 20 strands of good quality saffron)
4 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup slivered, raw, unsalted almonds
1/4 cup raisins
Very finely sliced half onion
1. In 2-quart pan or pot, mix water, saffron, salt and oil. Bring to
a boil on high heat. Add rice.
2. Bring back to a boil then lower to medium heat.
3. Let cook uncovered until most of the water is absorbed about 15 minuites until
the rice is done.
Heat the 2 tablespoons of vegetable oil in a small pan, then fry the almonds
until slightly brown. Add the raisins to the almonds, stir for few seconds until
fluffy. Remove from heat and set aside. Add onion and fry onion until onions are
Serve rice on a platter and sprinkle garnish all over the rice.
Iced Rose Water
2 3/4 cup sugar/sucanat
5 cups water
2 tbsp rose water
Lime juice/tangerine juice to taste
Cook sucanat and water in a saucepan over gentle heat until
sucanat granules dissolve.
Stir in rosewater.
To serve, put 2 tablespoon syrup in each glass and lime juice to taste.
Fill up with iced water, stir and enjoy.