Sweet Saffron Rice with Valley Figlets
1 pinch Rumi Saffron Threads, crushed
2 Tbsp whole milk
1 1/2 cups white basmati rice
3 Tbsp unsalted butter, or ghee
1/2 cup sliced almonds
1/2 cup Valley Fig Dried Mission Figlets, chopped
2 Tbsp granulated sugar
1/2 tsp Rumi Garam Masala, or ground cinnamon
2 tsp kosher salt
1/2 cup fresh pomegranate seeds
Preheat the oven to 300 degrees F.
Heat the milk until warm to the touch. Add in the saffron threads and let steep for about 10 minutes.
Rinse the rice through a fine-mesh strainer until the water runs clear.
Melt the butter in a large dutch oven over medium heat. Stir in half of the nuts and figs and cook until they turn golden brown.
Stir in the rice, sugar, and cinnamon (or Garam Masala) until well coated.
Add in the saffron milk, salt, and 3 cups of water. Bring to a boil, whisking constantly to dissolve the salt and sugar.
Once boiling, cover the pot and transfer to the oven. Bake for about 15 minutes, until the rice is cooked through and fluffy.
Fluff the rice with a fork and top with the remaining nuts, chopped figs and pomegranate seeds. Dig in!