Pistachio-saffron Rice

48 servings.

1 pound, 2 ounces Chopped, toasted American pistachios
1 pound, 12 ounces Onion, chopped
4 teaspoons Saffron*, crumbled
1 pound, 2 ounces Clarified butter
2 gallons Rice, cooked in chicken stock
1 pound, 8 ounces Golden raisins, plumped
Salt, to taste


Sauté onion and saffron in butter. Add half of pistachios, rice and raisins. Toss together until heated through. Season to taste with salt. Sprinkle with remaining pistachios over top of rice mixture.