Parsi Pilau (Vegetarian)

This rice pilau is delicious served with vegetarian dhansaak dal

2 1/2 cups long grain rice

1/2 teaspoon saffron strands

2 Tbsps boiling water

2 Tbsps ghee 4 cardamom pods bruised

1 small cinnamon stick

7cms 4 whole cloves 10 black peppercorns slightly crushed

4 cups hot water

2 1/2 tsps salt rind of 1 orange or lemon, finely grated

2 Tbsps sultanas

2 Tbsps blanched sliced almonds

2 Tbsps blanched halved pistachios

Wash rice and leave to drain thoroughly, then place in a pot. Soak saffron in boiling water for 10 minutes, then pour saffron and liquid over rice, mixing this in. Heat ghee in heavy saucepan or a deep wok and stir-fry cardamom, cinnamon, cloves and peppercorns for about 2 minutes, till aroma emerges. Add rice and continue stir-frying for about 3 minutes, then pour in hot water and add salt and citrus rind. Stir rice well and bring to a vigorous boil. Then turn heat down very low and cook for 20 minutes, tightly covered. After 20 minutes, lightly fold in sultanas, scattered over the surface of the rice, then replace the lid and continue slow cooking for 5 more minutes. Serve garnished with almonds and pistachios.