Created by Chef Floyd Cardoz
Wine Paring: Rioja Tempranillo
- 3 cups white basmati rice
- 5 cups water
- 3 tablespoons canola oil
- 3 green cardamom
- 3 cloves
- A generous pinch salt
- 1 teaspoon turmeric
- 8-10 strands saffron
- 4 tablespoons barberries sautéed in butter
- 4 tablespoons toasted cashews
- 2 tablespoons toasted almond flakes
- 4 tablespoons fried shallots
- 3 tablespoons fmall mint leaves
- 2 teaspoons small cilantro leaves
- Put the rice in a large bowl and fill the bowl with cold water from the tap. Swish the grains around gently with your hand, then pour off the water. Wash the rice about 7 more times in this way, until the washing water loses it's murkiness and remains clear.
- Cover the rice in the bowl with lukewarm water from the tap and let soak 20 minutes.
- Drain the rice in a sieve.
- Heat the water in a small pot over moderately high heat until hot.
- Heat the oil in a 4-quart pot over moderate heat and add the cardamom and cloves. Cook about 1 minute, or until the spices are fragrant.
- Add the drained rice, stirring to coat the rice with the oil.
- When the rice starts sticking to the bottom of the pot, which will take about 1-2 minutes, add the hot water, saffron, turmeric and salt.
- Bring the mixture to a boil. Fold the rice over with a rubber spatula and cover the pot.
- Reduce the heat to low so that the mixture is very gently simmering. Cover with a lid and let it simmer for about 5-7 minutes.
- Turn off the heat and let the pilaf sit, covered for 15 minutes.
- Fluff the pilaf with a fork serve on a platter and sprinkle garnish.
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