Rice Pilaf with Cashews, Cranberries and Saffron

Several months ago I got a copy of Vij's at Home:  Relax, Honey, written by Vancouver restauranteurs Vikram Vij and Meeru Dhalwala.  I enjoyed many recipes from this book which instructs on "the warmth and ease of Indian cooking."  Of all of the recipes I tried, however, this one was the easiest and most popular at our house.  The kids ask for it for their lunches now on a regular basis.  It definitely survives well in the fridge for a day or two.  I've made a couple small changes from the original recipe to make it a bit easier.  Enjoy!

Rice Pilaf


1 1/2 c basmati rice
2 1/2 c cold water
3/4 c roasted, unsalted cashews
2 tbsps oil
1 tsp cumin seeds
1 onion, finely chopped
1 tbsp chopped garlic
1/2 tsp turmeric
1 tsp salt
1/4 tsp saffron threads soaked in 1/4 c hot water
1/3 c dried cranberries

Wash and drain rice twice in cold water, then add 2 1/2 c cold water to the drained rice and allow to soak for 20 minutes to one hour.
In a medium pot, heat oil on medium for 45 seconds. Add cumin seeds and allow them to sizzle for 15-30 seconds.  Immediately add onion and saute until light to medium brown (about 5 minutes).  Add garlic and cook to golden (1-2 minutes).  Add turmeric and stir for 45 seconds.  Add rice with all of its water and salt.  Increase heat slightly, stir and bring to a boil.  Stir in the saffron and its water.  Reduce heat to simmer, cover and allow to cook for 10 minutes.  Without removing the lid, turn off the heat and allow the rice to cook in its steam for further 10 minutes.   Remove the lid and stir.
Mix nuts and cranberries into rice and serve.