Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           basmati rice
   1      pinch         saffron threads
     1/4  cup           boiling water
   2      cups          water or vegetable stock
   1      stick         cinnamon
   5                    whole         cloves
     1/4  teaspoon      sea salt
     1/2  cup           jaggery or light brown sugar
   1      teaspoon      crushed cardamom seeds
     1/4  cup           slivered almonds
     1/4  cup           currants
   2      tablespoons   canola oil

Preparation:

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside. Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown. Gently fold into rice mixture, fluff with a fork, and serve. HINT: Substitute 2 tablespoons honey or maple syrup for 1/2 cup jaggery and reduce water or broth by 2 tablespoons.