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Name:Parsi Pilau Contributor:Martin Golding
Description:Spicy rice with dried fruits Posted:1999-05-14
Key words:rice, Indian Category:Side Dishes
ID:143 Updated:2005-11-29 10:53:43
Ingredients:2-1/2 c long grain rice
1/2 tsp saffron strands
2 Tbsp boiling water
2 Tbsp ghee
4 cardomom pods, bruised
1 small cinnamon stick
4 whole cloves
10 black peppercorns
4 c hot water
2-1/2 tsp salt
rind of 1 orange, finely grated
2 Tbsp sultanas
2 Tbsp blanched sliced almonds
2 Tbsp blanched halved pistachios
Preparation:Soak saffron in boiling water for 10 minutes [Me: I always crush the strands with my fingers before adding them to liquids].

Heat ghee in heavy saucepan and gently fry cardamom, cinnamon, cloves and peppercorns for 2 minutes. Add rice and continue stirring and frying for 2 or 3 minutes. Add hot water, salt, soaked saffron strands and liquid and orange rind. Stir well and bring quickly to the boil, then turn heat very low; cover tightly and cook for 20 minutes.

At end of this time scatter sultanas over surface of rice, replace lid and continue cooking for 5 minutes longer. Serve garnished with almonds and pistachios.
Notes:From The Complete Asian Cookbook
Equipment:
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