Kashmiri Pilaf

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Add onions and saute until they soften and turn golden, 4-6 minutes. Add almonds and raisins and cook another 2 minutes.
  • 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.
  • 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.
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