- 2 cups basmati rice
- 1/8 teaspoon saffron
- 1 tablespoon hot water
- 5 cloves
- 5 cardamom pods, seeds removed
- 1/2 teaspoon salt
- 1 (2-inch) cinnamon stick, broken into chunks
- 2 tablespoons coconut oil
- 1/4 cup minced shallots
- 1 tablespoon grated fresh turmeric or 1 teaspoon dried
- 3 cups vegetable stock
- 1 teaspoon honey
- 1/4 cup currants
Preheat oven to 350° F. Rinse rice under cold running water; drain well.
Soften saffron in hot water. Grind cloves, cardamom seeds, salt and cinnamon in a spice grinder until a fine powder.
Heat coconut oil in an oven-proof sauté pan over medium-high heat. Add shallots and grated turmeric and sauté for a few minutes. Add spices and toast for 1 more minute. Add rice and sauté until dry and toasty, about 5 minutes. Add saffron and water, stock, honey and currants. Stir well and bring to a boil. Cover and bake for 20 minutes.
Remove rice from the oven and keep the lid on for another 10 minutes. Fluff and serve.