You will need:

• 1 cup Basmati rice
• 2 cups pure water
• 1 cup diced peeled carrot (1/2" cubes)
• 3-4 strands of saffron, crushed
• 1/4 tsp crushed cardamom
• 1 clove
• 1 small bay leaf
• 2 peppercorns
• 1/2 tsp rock salt (optional)
• 1/2 cup chopped nuts (cashews, pistachios, almonds)
• 15 raisins
• 2 tbsps ghee
  

Wash the rice thoroughly by rinsing it several times. Drain.

Bring the water to a boil in a heavy-bottomed pot.

Add the rice, carrot, saffron, bay leaf, peppercorns, clove and salt, and stir once to mix.

Turn heat down to low, cover the pot and let the rice cook for 15-20 minutes. Do not stir. When done, the water should all be gone and the rice grains tender but separate.

Melt the ghee in a pan until it runs clear. Add the cardamom, nuts, and raisins, and stir until nuts turn golden and raisins plump up. Remove from heat.

Fold the nut-ghee mixture gently into the rice and fluff gently with a fork.

Enjoy hot.

(Serves 2-4)