6cupsof broth[1.5 liters] salted to taste, boiling hot (see notes)
2teaspoonsof salt(optional)
1teaspoonof black pepper(optional)
3tablespoonsghee(clarified butter, see notes)
1½cupschopped walnuts(or almonds), plus whole walnuts for garnishing
6gsaffron threadsplus extra strands for garnish
3cuprice
1½cupsof dry cranberries(craisins)
Fresh herbs for garnish(like fresh parsley or chives)
Instructions
Step 1: Toasting walnuts
In a medium saucepan, keep the vegetable broth steaming over low heat.In a separate thick-bottom pot (cast aluminum or cast iron), heat the ghee over medium-low heat. Stir in the walnuts and cook, stirring until a slightly darker color.Remove the walnuts from the grease and set them aside. Leave the ghee in the pot.
Step 2: Sautee rice
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 3: Cooking rice
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 4: Serving
Place the rice in a serving platter and sprinkle with herbs.