Kashmiri Pilaf

Name: Kashmiri Pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup basmati rice; 1 large pinch saffron thread; 2 tbsp hot coconut milk; 0.25 cup vegetable oil; 0.75 tsp cumin seed; 1 cinnamon stick; 3 green cardamom pods; 1 bay leaf; 1 medium onion; 2 tbsp blanched almonds; 2 tbsp raisins; 1.75 cup water; 2 dried figs; salt; fresh ground black pepper; 2 tbsp walnuts

Gently simmered basmati rice, hot coconut milk and almonds, warmed with saffron and cumin, a South Asian pilaf.

35 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Rinse the rice in a strainer until the water runs clear. Put rice in a bowl and cover with fresh water. Add saffron to hot milk and set aside.
2
Heat the oil in a large non-stick saucepan until it shimmers. Add cumin seeds, cinnamon stick, cloves, cardamom pods and bay leaf. Cook until it begins to be fragrant, about 30 seconds.
1 min
3
Add onions and saute until they soften and turn golden, 4-6 minutes. Add almonds and raisins and cook another 2 minutes.
4
Drain rice and add to pan. Stir 1-2 minutes until it begins to appear opaque. Add saffron and milk, water, figs and salt. Bring to a boil for 2-3 minutes. Turn down to a simmer, cover and cook 7-8 minutes. Taste; if rice is not quite cooked through, recover and cook an additional 1-2 minutes.
5
Season with black pepper. Add walnuts/pistachios and fluff rice with a fork as you stir them inches Let stand 4 minutes to absorb any remaining liquid; serve hot.
4 min