Preparation / Directions:
Place rice in a sieve and rinse under cold running water until water runs clear. Put rice in a bowl with 2-1/2 cups water and soak 30 minutes. Put saffron in a small bowl, add boiling water and soak. Heat oil in a heavy saucepan, add cloves, cardamom pods and cinnamon and cook 1 minute. Drain rice and reserve the soaking water. Add rice to the pan and cook 2-3 minutes until opaque and light golden. Stir in reserved water, saffron and its soaking water, raisins, sugar and salt. Bring to a boil, then reduce heat and cover. Simmer 12-15 minutes, stirring once or twice until liquid is absorbed and rice is very tender. Remove spices before serving. Serve hot, garnished with parsley.
The whole spices in the rice are not meant to be eaten.
*Bruise the cardamom pods by placing in a plastic bag and smashing slightly with a rolling pin or hammer.