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| 4 Tasse | Rice; soaked in water for 15 minutes, then drained |
| 4 1/2 Tasse | Chicken broth or water |
| 3 Esslöffel | butter |
| 1/2 Teelöffel | salt |
| 1 1/2 Tasse | Almonds |
| 1 Tasse | cream fresh |
| 1 Tasse | Pistachio nuts |
| 1/2 Teelöffel | Saffron |
| 1 Esslöffel | butter |
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To remove the nut skins easily, boil them in a small quantity of water.
Melt the butter in a saucepan. Add the almonds and pistachios. Stir till lightly brown. Add the fresh cream and stir. Remove from heat.
Prepare Buttered Rice: Add saffron to the broth or water. Boil chicken broth, add butter and salt then the drained rice, let boil, cover and reduce heat to very low. Put a very thin tin layer under the pan to prevent rice from burning. Leave for 30 minutes till rice is tender and liquid is absorbed. Do not stir before the time required. Uncover, stir and serve warm.
Pour the nut sauce over the prepared rice and let stand 15 minutes. Stir before serving.
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