Kashmiri Pilaf

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup basmati rice
• 1 large pinch saffron thread
• 2 tablespoons hot milk or 2 tablespoons hot coconut milk or 2 tablespoons hot water
• 1/4 cup vegetable oil
• 3/4 teaspoon cumin seed
• 1 cinnamon stick, 3-inch long
• 3 cloves
• 3 green cardamom pods
• 1 bay leaf
• 1 medium onion, peeled and sliced
• 2 tablespoons blanched almonds, roughly chopped
• 2 tablespoons raisins
• 1 3/4 cups water
• 2 dried figs, chopped
• salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons walnuts or 2 tablespoons pistachios

Recipe

• 1 rinse the rice in a strainer until the water runs clear. put rice in a bowl and cover with fresh water. add saffron to hot milk and set aside.
• 2 heat the oil in a large non-stick saucepan until it shimmers. add cumin seeds, cinnamon stick, cloves, cardamom pods and bay leaf. cook until it begins to be fragrant, about 30 seconds.
• 3 add onions and saute until they soften and turn golden, 4-6 minutes. add almonds and raisins and cook another 2 minutes.
• 4 drain rice and add to pan. stir 1-2 minutes until it begins to appear opaque. add saffron and milk, water, figs and salt. bring to a boil for 2-3 minutes. turn down to a simmer, cover and cook 7-8 minutes. taste; if rice is not quite cooked through, recover and cook an additional 1-2 minutes.
• 5 season with black pepper. add walnuts/pistachios and fluff rice with a fork as you stir them inches let stand 4 minutes to absorb any remaining liquid; serve hot.