Parsi Pilau Recipe

• 2½ cups long grain Rice (rinse and drain)
• ½ tsp Saffron Strands
• 2 tbsp Boiling Water
• 2 tbsp Ghee
• 4 Cardamom Pods (bruised)
• 1 small Cinnamon Stick
• 4 whole Cloves
• 10 black Peppercorns (slightly crushed)
• 4 cups Hot Water
• 2 ½ tsp Salt
• Rind of 1 Orange or Lemon (finely grated)
• 2 tbsp Sultanas
• 2 tbsp blanched sliced Almonds
• 2 tbsp blanched halved Pistachios

• Put the saffron in hot water for few minutes and add it to the rice.
• Heat ghee in deep saucepan and add cardamom, cinnamon, cloves and peppercorns and wait until it becomes aromatic.
• Add rice and stir fry it for 3 minutes.
• Boil water and transfer the rice into it.
• Add salt and rind. Stir well and cover.
• Simmer it over medium low until rice is about to tender. Spread out the sultanas over the rice and cook for another 5 minutes.
• Remove from the fire and garnish with dryfruits.
• Serve hot.