Pilaf with Spices, Carrots, Apricots, and Raisins

Ingredients

• 1 onion
• 20 g butter
• 2 cardamom pods
• 1 cinnamon stick
• 4 cloves
• 300 g basmati rice
• 0.5 tsp saffron
• 0.5 tsp pepper
• 1 large carrot
• 4 tbsp almond kernels (or cashews, chopped)
• 4 tbsp raisins
• 5 dried apricots
• Sea salt

Instructions

1. 1.

   Peel the onion, dice it, and sauté in hot butter until translucent.

2. 2.

   Halve the cardamom pods, add them with the cinnamon stick and cloves, and cook for 2-3 minutes. Add the rice, stir until translucent, then pour in 600 ml water.

3. 3.

   Dissolve the saffron in 1 tbsp hot water, season with pepper, and add to the pot. Peel the carrot and cut into thin sticks or grate it. Add half of the almond kernels, raisins, and sliced apricots.

4. 4.

   Bring everything to a boil, then reduce heat and simmer for about 40 minutes until the liquid is absorbed. Season with salt at the end and sprinkle with the remaining almond sticks before serving.