Preparation:
1. Soak saffron in a little boiling water.
2. Wash and drain rice.
3. Saut‚ onion until golden brown in vegetable oil. Add cumin seeds, bay leaves, cloves peppercorns and rice. Saute for 5-6 minutes
4. Add water and dissolved saffron. Let sit for 10 minutes, then bring to a boil, cover, lower heat and cook for 25-30 minutes. Uncover at end of cooking for about 3 minutes to allow steam to escape. |
