Kashmiri Pilaf Recipe | Cook the Book

Serves: 3 Save

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