Ingredients:

• 2 1/2 cups veggie broth or bouillon broth
• Pinch of saffron threads
• 2 – 3 T oil
• 1 medium onion – chopped
• 1 clove garlic
• 1 cinnamon stick
• 4 – 6 cardamom pods
• 1 bay leaf
• 1 1/3 cup white or basmati rice
• 1/2 – 2/3 cup cashews
• Optional 1/3 cup golden raisins

Special tools:

• 2 cup pyrex measuring cup
• Large sauce pan or pot

Steps:

1. Mix together veggie broth and saffron. Set aside until needed.
2. Heat oil, onion, and garlic in a large saucepan or pot for about 5 minutes.
3. Stir in the cinnamon stick, cardamoms and, and bay leaf. Let cook for 2 – 3 minutes.
4. Rinse rice until the water going through is clear. Add to the pan, and cook, stirring, for 2 – 4 more minutes.
5. Pour in veggie broth and bring to a boil.
6. Give it a stir and lower the heat.
7. Cook, covered, until rice is tender and no liquid is apparent, about 10 – 20 minutes.
8. Meanwhile, in a small frypan or wok, heat 1 – 2 t oil.
9. Brown cashews until toasty and slightly browned.
10. Mix in cashews and optional golden raisins with cooked rice.
11. Serve with optional naan bread.