Rice With Saffron and Nuts (Zaffrani Chaval)

• 1 tablespoon oil
• 1 teaspoon black cumin seeds or 1 teaspoon cumin seed
• 2 cups basmati rice, uncooked
• 4 cups chicken broth or 4 cups chicken stock
• 1 12 teaspoons salt
• 1 pinch saffron
• 2 tablespoons warm water
• 13 cup cashews or 13 cup pine nuts

1. Heat the oil in a 6-quart saucepan.
2. Test that it's hot enough by adding one seed; it should sizzle immediately.
3. If not, wait until the oil is hotter before you add the remainder of the seeds and stir for 10 seconds.
4. Add rice.
5. Stir and saute for 3 to 4 minutes.
6. The rice will start to change color and become opaque.
7. Add broth and salt.
8. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes.
9. Turn off heat and fluff with fork.
10. Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of the rice.
11. Sprinkle nuts on top.
12. Wait for 5 minutes, then mix.
13. Rice will have white and saffron-color grains mixed together -- unless you have lame-o saffron like I had when I made the batch in the photos I uploaded.
14. *lol*.

oil, black cumin, basmati rice, chicken broth, salt, saffron, water, cashews

Taken from www.food.com/recipe/rice-with-saffron-and-nuts-zaffrani-chaval-333497 (may not work)