This tasty rice with cranberries and nuts is perfect to serve something new this year or to have something extra special on your table.

– 6 cups of broth [1.5 liters] salted to taste, boiling hot (see notes) – 2 teaspoons of salt (optional) – 1 teaspoon of black pepper  – 3 tablespoons ghee  – 1½ cups chopped walnuts (or almonds), plus whole walnuts for garnishing – 6 g saffron threads plus extra strands for garnish – 3 cup rice – 1½ cups of dry cranberries  – Fresh herbs for garnish


Heat the oil in the pot over medium-low heat. Add garlic, cumin powder, turmeric and onion. Sauté, stirring until the onion turns translucent. Stir in the carrot and cauliflower. Sauté stirring until they are heated through (about a minute).

Step 1:

Add the saffron to the ghee and stir to color the ghee. Add the raw, unrinsed rice to the heated ghee, cook stirring until the grains are coated with the ghee, and turn a slightly yellow color. Pour in the heated vegetable broth, increase the temperature to medium-high heat, and stir.

Step 2:

Simmer, stirring often, until the liquid has almost evaporated. Add the craisins and stir to combine. Lower the heat, cover with a tight-fitting lid, and simmer for 15 minutes. Stir the rice and simmer covered for another 10 minutes or until the rice is cooked through but with separate grains. Uncover and mix in the toasted walnuts. Remove from the stove.

Step 3:

Place the rice on a serving platter and sprinkle it with herbs.

Step 4:

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