Ingredients:
1 c Basmati rice (uncooked)
1 pn Saffron threads
1/4 c -Boiling water
2 c Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
1/4 ts Sea salt
1/2 c Jaggery or light brown sugar
1 ts Crushed cardamom seeds
1/4 c Slivered almonds
1/4 c Currants
2 tb Canola oil
Preparation Time: 35 min
Method:
1-Place rice in a strainer and rinse with cool water
until water runs clear. Set aside.
2-Place saffron in a small glass bowl, add boiling
water and let soak for 10 to 15 minutes.
3-Stir together rice, 2 cups water, cinnamon, cloves
and salt in a large saucepan or Dutch oven. Bring to
a boil. Cover, reduce heat and simmer for 15
minutes. (Do not remove cover while cooking.) Remove
from heat n set aside.
4-Simmer saffron water, jaggery and cardamom in a
small saucepan over low heat until mixture forms a
syrup, about 2 to 3 minutes. Pour over rice.
5-Saute almonds and currants in oil only until
currants puff slightly n nuts turn lightly brown.
Gently fold into rice mixture, fluff with a fork,
and serve.
HINT: Substitute 2 tablespoons honey or maple syrup
or 1/2 c jaggery n reduce water or broth by 2
tablespoons.