PARSEE PILAU RICE

Preparation Method :

• Heat the ghee in a large frying pan. Stir in the spices and fry gently.
• Add the saffron threads and rice to the pan and fry for 1 more minute.
• Add the salt, orange flower water and measured water. Stir well to mix. Bring to the boil.
• Cover the pan and cook gently for 10-15 minutes without removing the lid.
• Remove the pan from the heat and lightly loosen the rice grains with a fork.
• Stir the sultanas into the rice, cover the pan with a clean, dry tea towel and allow to be in its own heat for a further 2-3 minutes.
• Stir the cashews and pistachios into the rice. Serve hot.