Raisin Saffron Basmati Rice Pilaf (Zaffran Kismis Pullao) recipe

8 servings

2 cups uncooked basmati rice

1/2 teaspoon saffron threads

1 cup coconut milk

6 tablespoons butter or vegetable oil, divided

1 cup finely chopped red onion

1 tablespoon minced fresh ginger

1 teaspoon minced garlic

6 whole cloves

3 black cardamom pods

2 (3 inch) cinnamon sticks

1 cup California golden raisins, divided

2 tablespoons sugar

1 1/2 teaspoons salt

2 cups water

1/2 cup slivered almonds

2 tablespoons minced fresh cilantro

Gently rinse rice 3 to 4 times in cold water; drain well.

Set aside.

In small skillet, toast saffron threads over medium-high heat 20 to 30 seconds or until they turn one shade darker.

Add to coconut milk; stir well.

Set aside.

In 1-quart saucepan, heat 4 tablespoons butter over medium-high heat; add onions, ginger and garlic.

Stir-fry 1 to 2 minutes or until onions soften slightly.

Stir in cloves, cardamom and cinnamon.

Cook 1 to 2 minutes more, stirring occasionally to blend flavors.

Add rice, saffron-coconut milk, 1/2 cup California golden raisins, sugar, salt and water; bring to a boil.

Reduce heat to medium; stir once.

Cover; cook 10 minutes more.

Reduce heat to low.

Cook, covered, 5 minutes more; set aside.

In small skillet, heat remaining 2 tablespoons butter over medium heat.

Stir-fry 1/2 cup California golden raisins and almonds 1 to 2 minutes or until raisins are plump and nuts turn golden brown.

Stir in cilantro; set aside.

Fluff rice with fork; discard cardamom pods, cloves and cinnamon sticks.

Transfer to a serving platter; garnish with stir-fried California golden raisins and nuts.