Parsi Pilau

Place rice in a bowl. Soak saffron in boiling water for 10 minutes, then pour over rice and mix. Heat ghee in heavy saucepan, 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 lemon 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 raisins, scattered over the and continue slow cooking for 5 more minutes. Serve garnished with almonds and pistachios. Serves 5-6 people.