Aromatic, on the sweet side, healthy and vegan. This is a great recipe to include in your buffets, and weekly diet.
Soak in 1/2 cup of warm water for 20 minutes:
Raisins, 1/4 cup
Drain and keep the water, in which dissolve:
Saffron, 0.25 gr - this is one packet in Greece (alternatively use the equivalent portion of saffron threads)
Leave to steep for another 10 minutes. Meanwhile, in a bowl mix:
Carrot, grated, 1 large pc
Cardamom powder, 1/4 tsp
Cinnamon Powder, 1/4 tsp
Olive Oil, 1 tbsp
Heat a large nonstick pan over medium to high heat, add the carrot, mix and cook, stirring, for about 5 minutes. Add the raisins, and saffron water and let it bubble for a few minutes, stirring still, until all water evaporates. Off heat, mix in:
Rice, cooked, 2 cups
Parsley, finely chopped, 1/4 cup
Salt, to taste
Lemon juice, to taste
Garnish with chopped:
Pecan nuts (or any other nut specifically walnuts, or pine nuts)