Saffron Rice Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. TO SERVE: Spread one third of saffron rice mixture evenly in ovenproof dish. Spread half meat mixture over rice. Repeat once again and finish with final one third of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 180ºC or -10ºC 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 3.0333333333333.