Pilaf

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
2. In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
3. Add the minced garlic, ground cumin, coriander, turmeric, and cinnamon to the pot. Stir and cook for an additional 1-2 minutes until the spices are fragrant.
4. Add the rinsed rice to the pot and stir to coat the rice with the oil and spices. Cook for about 3-4 minutes, stirring occasionally.
5. Dissolve the saffron threads in 2 tablespoons (30ml) of hot water and add to the rice. Pour in the chicken or vegetable broth, then add salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes or until the rice is tender and the liquid has been absorbed.
7. Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam and become fluffy.
8. Fluff the rice with a fork, then stir in the toasted slivered almonds and raisins.
9. Transfer the pilaf to a serving dish and garnish with chopped parsley before serving.