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Festive
pilaf |
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Wash two cups of Basmati rice at least three times, or until water stays
clear, drain. Gently fry in butter or vegetable oil while adding 2
pieces
of cinnamon and 3 cloves, 4 pods of black cardamom (if not available, use
green one), two bay leaves. |
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| Add sufficiently
hot water or chicken stock, salt to taste, a generous quantity of saffron
(the exact amount depends on its quality) and salt, bring to boil, stir
once, cover and simmer until done. Loosen grains very carefully with fork
and let stand covered a few minutes before serving. |
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| Garnish
with cashew nut halves and/or almonds fried lightly in butter, chopped
pistachio
nuts, pomegranate seeds. |
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