Kashmiri Pilaf Recipe | Cook the Book

Name: Kashmiri Pilaf Recipe | Cook the Book
Yield: 3 servings
Ingredients: Vegetable Oil; Cumin Seeds; Cinnamon Stick; Whole Clove; Whole Cardamom Pod; Dried Bay Leaf; Onion; Blanched, Whole Almonds; Raisins; Basmati Rice; Saffron Threads; Milk; Dried Fig; Salt; Freshly Ground Black Pepper; Walnuts; Shelled Pistachios

Serious Eats

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