Makes: 34
Prep time: 30 minutes
Total time: 4 hours, plus 12 hours of soaking saffron
INGREDIENTS
for the saffron water:
1 tablespoon plus 1 teaspoon saffron
for the saffron rice:
2 ⅔ cups710 ml water in a pressure cooker and cook on high for 15 minutes. Place the raisins in a strainer to drain, taking care not to press on them. In the bowl of a blender, purée the salt and ras el hanout into a fine powder. Add the raisins and purée on high until smooth, then cool.Add the almond butter to the bowl of a food processor and purée until light and airy, about 5 minutes. Let the almond butter rest for 5 minutes, then add ½ cup
