Oriental Pilaf Rice

Ingredients

• 400 g long grain rice
• 1 handful coriander leaves
• 1 tbsp rose water
• 1 small tin saffron strands (0.1 g)
• 1 onion
• 2 Garlic cloves
• 1 tbsp ghee
• Salt
• paprika powder (sweet)
• mild chili powder
• 750 ml chicken broth
• 5 whole cloves
• 3 green cardamom pods
• 1 tsp ground turmeric

Instructions

1. 1.

   Wash the rice thoroughly and let it soak in cold water for about 30 minutes.

2. 2.

   Rinse the coriander leaves, shake dry, and chop. Place rose water in a small bowl and soak the saffron strands in it. Peel the onion and garlic, dice finely, and sauté until translucent in a pan. Add the rose water with saffron and cook for another ~2 minutes. Season with salt, paprika, and chili.

3. 3.

   Heat the chicken broth with cloves, cardamom, and turmeric in a large pot. Drain the rice, let it dry, and add to the broth. Bring to a boil briefly, then cover and simmer gently over low heat for about 15 minutes. Clamp a folded kitchen towel between the pot and lid and leave the rice on the turned-off burner for another ~5 minutes. Mix the pan contents with coriander into the rice, taste, and serve.