Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Combine the saffron and milk in a small bowl; set aside. Place the rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until the rice has absorbed all the water, about 20 minutes.
Step 2
Meanwhile, heat 2 tablespoons oil in a large sauté pan over medium-high heat. Add the onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from the pan, and reserve. Add the remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.
Step 3
Pour 1 cup water into the pan; bring to a simmer over medium-low heat. Add the green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover the pan. Cook until the vegetables are crisp-tender, about 10 minutes. Add the peas, and cook until bright green, about 2 minutes. Remove the pan from the heat.
Step 4
Place one-third of the rice in a 3 1/2-quart heavy-bottomed casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over the rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving the liquid behind. Place another third of the rice on top; drizzle with the remaining saffron milk. Repeat with the remaining vegetables and rice. Spread the reserved onions over the top; sprinkle with cashews.
Step 5
Cover, and bake until the casserole is heated through and aromatic, about 30 minutes. Remove from the oven; let cool slightly before serving.
FIT TO EAT RECIPE
Step 6
(Per serving)
Step 7
Calories: 430
Step 8
Fat: 14g
Step 9
Cholesterol: 0mg
Step 10
Carbohydrate: 67g
Step 11
Sodium: 516mg
Step 12
Protein: 12g
Step 13
Fiber: 8g
