Serves: 6
2 cups uncooked long-grain rice
3/4 teaspoon crushed saffron threads
4 tablespoons butter
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt
Cover rice with cold water and set aside to soak for 30 minutes.
Soak saffron threads in 2 tablespoons boiling water.
Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
Pour in the boiling broth and stir in the salt and saffron. Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved