Cook The Book: Kashmiri Pilaf

• 1/4 cup vegetable oil
• 3/4 teaspoon cumin seeds
• 3 inch piece of cinnamon stick
• 3 cloves
• 3 green cardamom pods
• 1 bay leaf
• 1 small-medium onion, peeled and sliced
• 2 tablespoons blanched almonds, roughly chopped
• 2 tablespoons raisins
• 1 cup basmati rice, rinsed until the water runs clear and soaked in water while cooking the onions
• A good pinch of saffron strands, soaked in 2 tbsp hot milk
• 2 dried figs, chopped
• Salt and lots of freshly ground black pepper, to taste
• 2 tablespoons walnuts or pistachios

1. Heat the oil in a large nonstick saucepan. Add the whole spices and the bay leaf and cook over low heat for 30 seconds. Add the onion and cook until soft and golden, then add the almonds and raisins and cook for a couple of minutes.
2. Add the drained rice to the pan. Stir it in the spiced oil for a minute and add 1 3/4 cups water, the saffron milk, figs and salt to taste. Bring to a boil and boil for a couple of minutes, then reduce the heat to low, cover, and cook for 7-8 minutes. Taste, the grains should be cooked; if not, cover for another minute. Season and add the walnuts or pistachios. Fluff up with a fork as you stir them in. Leave for 4 minutes to allow any excess water to be soaked up by the rice. Serve hot.

vegetable oil, cumin seeds, cinnamon, cloves, green cardamom, bay leaf, onion, blanched almonds, raisins, basmati rice, saffron strands, salt, walnuts

Taken from www.seriouseats.com/recipes/2011/01/kashmiri-pilaf-indian-recipe.html (may not work)