Saffron Turmeric Rice

1Rinse the basmati rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. Drain and set aside.

2In a small bowl, soak the saffron threads (¼ teaspoon) in 2 tablespoons of warm water (2 cups) for about 10 minutes to release the color and flavor.

3In a medium saucepan, melt the butter (1 tablespoon) over medium heat. Add the cloves (2), cinnamon stick (1), and cumin seeds (½ teaspoon) and sauté for about 1 minute until fragrant.

4Add the drained rice to the saucepan and toast for 2-3 minutes until lightly golden, stirring frequently.

5Pour in the saffron along with the soaking water (2 cups), turmeric powder (½ teaspoon), and 2 cups of water (2 cups). Season with salt to taste.

6Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-20 minutes or until the rice is fluffy and cooked through.

7In a separate small pan, toast the almonds and raisins (¼ cup) until golden and fragrant.

8Once the rice is cooked, fluff it with a fork and gently fold in the toasted almonds and raisins (¼ cup).

9Transfer the saffron turmeric rice to a serving dish, garnish with fresh cilantro, and serve hot as a flavorful side dish.