
Kashmiri Pilaf Recipe | Cook the Book
Ingredients (14)
- 1/4 cup vegetable oil
- 3/4 teaspoon cumin seeds
- 3 inch piece of cinnamon stick
- 3 cloves
- 3 green cardamom pods
- 1 bay leaf
- 1 small–medium onion, peeled and sliced
- 2 tablespoons blanched almonds, roughly chopped
- 2 tablespoons raisins
- 1 cup basmati rice, rinsed until the water runs clear and soaked in water while cooking the onions
- A good pinch of saffron strands, soaked in 2 tbsp hot milk
- 2 dried figs, chopped
- Salt and lots of freshly ground black pepper, to taste
- 2 tablespoons walnuts or pistachios
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1.5 oz Blade & Bow Kentucky Straight Bourbon Whiskey
- 0.75 oz Sherry
- 2 Dashes Aromatic Bitters
- 2 Cinnamon Sticks
- Ceramic or metal (fireproof) plate, for smoking
- Fire source, for smoking