Ingredients
½tspsaffron threads
2tbspghee,or clarified butter
4cardamom pods
1small cinnamon stick,(2-inch)
4whole cloves
10black peppercorns
2½cupslong-grain white rice
2tspkosher salt
1½tsporange zest,(from 1 orange), packed
2tbsppistachios
2tbspalmonds,blanched, slivered, or sliced
2tbspgolden raisins
Preparation
Heat a large kettle of water, that’s a little more than 1-quart, to boiling.
Place the saffron in a small bowl, cover with 2 tablespoons of the hot water, set aside.
Heat 2 tablespoons of ghee or clarified butter in a 2-quart, thick-bottomed saucepan on medium-high heat until hot.
Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the pan. Gently fry the spices for 2 minutes.
Add rice, and fry for 3 more minutes, stirring after 1 to 2 minutes. Some of the rice should brown at the bottom of the pan.
Remove the pan from heat. Add 4 cups of the hot water prepared in step one to the pan, taking care to add slowly as it may bubble up and splatter.
Add 2 teaspoons of salt. Add the saffron threads and their soaking liquid. Add the orange zest. Stir, bring quickly to a boil, reduce the heat to the lowest setting.
Cover tightly and cook for 20 minutes.
In a small frying pan, heat on medium-high heat and add the pistachios and slivered almonds. Toast for about 3 or 4 minutes until lightly browned, then remove from the pan into a bowl.
After 20 minutes, remove the lid from the rice. Pick out the spices that have floated to the top of the rice – the cinnamon stick, any whole cardamom pods, black peppercorns, or cloves.
Scatter the golden raisins over the top of the rice. Replace the lid and cook for 5 more minutes.
Stir in the toasted almonds and pistachios and serve. Enjoy!
