Ingredients Jump to Instructions ↓

  1. 1 1/2 cups basmati rice

  2. 1 teaspoon saffron threads

  3. 3 tablespoons boiling water

  4. 3 tablespoons vegetable oil

  5. 6 whole cloves

  6. 6 green cardamom pods -- bruised*

  7. 1 cinnamon stick -- 3-inch

  8. 1/2 cup raisins

  9. 3 tablespoons sugar salt -- to taste parsley sprigs -- for garnish

Instructions Jump to Ingredients ↑

  1. Preparation : Place rice in a sieve and rinse under cold running water until water runs clear. Put rice in a bowl with 2-1/2 cups water and soak 30 minutes. Put saffron in a small bowl, add boiling water and soak. Heat oil in a heavy saucepan, add cloves, cardamom pods and cinnamon and cook 1 minute. Drain rice and reserve the soaking water. Add rice to the pan and cook 2-3 minutes until opaque and light golden. Stir in reserved water, saffron and its soaking water, raisins, sugar and salt. Bring to a boil, then reduce heat and cover. Simmer 12-15 minutes, stirring once or twice until liquid is absorbed and rice is very tender. Remove spices before serving. Serve hot, garnished with parsley. Notes: The whole spices in the rice are not meant to be eaten. *Bruise the cardamom pods by placing in a plastic bag and smashing slightly with a rolling pin or hammer.


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