Preparation:
Put the rice in a bowl and wash in several changes of water. Drain. Cover with fresh water and leave to soak for 25 minutes or longer. Drain and leave in a strainer set over a bowl.
Peel the carrots, trim them and cut them into sticks. Cut the sticks into 1/4-inch dice.
Heat the oil in a heavy medium-sized pot over a medium-high flame. When hot, put in the cardamom, cinnamon, and cloves. Stir once or twice and put in the onion. Stir and fry until the onion browns a bit. Put in the carrots. Stir and fry for a minute. Put in the drained rice. Continue to stir and fry, turning the heat down slightly if the rice seems to stick, for 2 minutes or until the rice turns translucent and is nicely coated with the oil. Pour in the broth, adding 3/4 tsp. salt. Bring to a boil. Cover, turn heat to very low and cook for 20 minutes. Lift the cover, quickly put in the peas, cover again and cook for another 5 to 10 minutes or until the peas are tender. Mix gently before serving. |
