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Spiced basmati rice salad with almonds and amarenas

Spiced basmati rice salad with almonds and amarenas

250g Basmati rice

1 onion

2 spoonfuls butter

1 sachet saffron

2 teaspoons ground cinnamon

2 teaspoons dried rosebuds

1 teaspoon cumin seeds

100g almonds

50g cashew nuts

50g drained Fabbri amarenas


20 - 60 minutes


x 4


Place the rice in a colander and rinse it under cold water for two minutes before leaving to drain.  Bring a pan of salted water to the boil and cook the rice according to the time specified on the packet.  Drain and leave to cool. Peel and thinly slice the onion before cooking until soft in a frying pan with the melted butter. In the meantime, crush all the spices except the saffron using a pestle and mortar. Add the spices to the fried onion and leave the mixture for a while to gain flavor, before adding the cooked rice. Lastly, dilute the saffron with a couple of spoonfuls of water and add to the rice. Leave to cook for 5 minutes, stirring constantly.  Remove from the heat and leave to cool. In the meantime, brown the almonds and cashew nuts in a pan for a few minutes with a spoonful of olive oil, and roughly chop the amarenas. Lastly, place the rice on a serving dish, and decorate with the almonds, cashew nuts and amarenas.

Recipe by Chiara Maci