Saffron Rice Pilaf

Ingredients

• 1/2 teaspoon saffron threads
• 2 tablespoons ghee or clarified butter
• 4 cardamom pods
• 1 small cinnamon stick
• 4 whole cloves
• 10 black peppercorns
• 2 1/2 cups long grain white rice
• 2 teaspoons Kosher salt
• Zest from one orange
• 2 tablespoons pistachios
• 2 tablespoons blanched slivered or sliced almonds
• 2 tablespoons golden raisins

Directions

1. Bring a large kettle of water, a little more than a quart, to a boil. Put the saffron in a small bowl, spoon 2 tablespoons of the hot water over it, and let it sit.
2. Warm 2 tablespoons of ghee or clarified butter in a 2 quart, heavy-bottomed saucepan over medium-high heat. When it is hot, add the cardamom pods, cinnamon stick, cloves, and peppercorns. Cook the spices gently for 2 minutes, just enough to wake everything up.
3. Add the rice to the pan and cook it for 3 more minutes, stirring after 1 or 2 minutes. You want some grains to take on a little color where they touch the bottom.
4. Take the pan off the heat. Slowly pour in 4 cups of the hot water from the kettle, being careful because it can foam and splatter. Stir in 2 teaspoons of salt, then add the saffron and its soaking water, along with the orange zest. Stir everything together, bring it up to a boil quickly, then turn the heat all the way down. Cover the pan snugly and cook for 20 minutes.
5. While the rice cooks, set a small frying pan over medium-high heat and add the pistachios and slivered almonds. Toast them until they are lightly browned, about 3 or 4 minutes, then transfer them to a bowl.
6. After 20 minutes, uncover the rice and remove the whole spices that have risen to the surface, including the cinnamon stick, any cardamom pods, peppercorns, or cloves you can see. Sprinkle the golden raisins over the rice, put the lid back on, and cook for 5 more minutes.
7. Fold in the toasted almonds and pistachios, then serve.