Rice with Spices, Raisins and Pine Nuts

Ingredients

• 300 g basmati rice
• Salt
• 1 Carrot
• 4 tbsp raisins
• 20 g Ginger
• 0.5 tsp chili powder
• a pinch ground saffron
• 3 tbsp ghee (or clarified butter)
• 0.5 tsp cumin seeds
• 3 Cloves
• 2 tbsp pine nuts
• coriander leaves (for garnish)

Instructions

1. 1.

   Add the rice to boiling salted water, bring to a boil once, then reduce heat and simmer on low for about 25 minutes. Peel, grate the carrot and mix into the rice with raisins during the last 5-10 minutes. Fluff the cooked rice with a fork and let it cool.

2. 2.

   Peel the ginger and finely chop. Stir the chili powder and saffron into 3 tbsp warm water and let steep slightly.

3. 3.

   Heat the ghee in a large non‑stick pan (or wok). Sauté cumin seeds and cloves over medium heat until they crackle softly. Add the ginger‑saffron mixture immediately. Toss in the rice and pine nuts, stir well. Cook on low for 2-3 minutes until hot. Season with salt and serve garnished with coriander leaves.

4. 4.

   Serve with mint yogurt on the side.