Preparation / Directions:
Lightly roast the saffron in frying pan until it turns a few shades darker. Put saffron in warm milk, set for 3 hours. Process the rice, soak 15 min/drain 20. Put the ghee in a wide heavy pan and set over medium heat. When hot put in the cardamom and cinnamon; stir a second, add the rice.
Saute the rice for about 3 minutes. Add water and salt. Turn the heat back to medium, Gently stir and cook the rice until water is absorbed. Put in the saffron milk, almonds, sultanas and sugar. Cover and steam on low 30 minutes. Remove, remove the cardamom and cinnamon before serving.
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