Arroz Con Mango (Rice With Mango)

• 1/2 teaspoon saffron
• 2 tablespoons extra-virgin olive oil
• 5 whole cloves
• 1/2 teaspoon cumin seeds
• 1 2-inch cinnamon stick
• 16 whole black peppercorns
• 2 cups basmati rice, rinsed and drained
• 1 teaspoon kosher salt
• 1 large ripe mango, peeled, pitted and diced
• 3 tablespoons chopped cilantro
• 3 tablespoons minced scallion
• 4 tablespoons golden raisins

1. Place the saffron in a cup and add 1 tablespoon hot water; set aside to infuse.
2. In a large saucepan over medium heat, warm the olive oil. Add the cloves, cumin, cinnamon and black peppercorns. Using a wooden spoon, stir constantly 2 minutes to release their aromatic essence. Stir the rice into the spice mixture and add the saffron water and salt. Stir until the rice is well coated with the spices. Add 3 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Remove from the heat, and keep covered another 5 minutes.
3. Finish the rice: Uncover and remove the whole spices that have accumulated at the surface of the rice. Fluff the rice with a fork to separate the grains. Gently mix in the mango, cilantro, scallion and raisins. Serve.

saffron, extravirgin olive oil, cloves, cumin seeds, cinnamon stick, black peppercorns, basmati rice, kosher salt, mango, cilantro, scallion, golden raisins

Taken from www.epicurious.com/recipes/member/views/arroz-con-mango-rice-with-mango-1243916 (may not work)