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SAFFRON RICE

1 cup basmati rice
1/2 teaspoon saffron threads, steeped in 2 tablespoons boiling water
2 cups chicken stock
6 tablespoons ghee (clarified butter) or oil
1/2 cup minced onion
1" piece of a cinnamon stick
2 cloves
1-1/2 tablespoons brown sugar
1-1/2 tablespoons molasses
1 teaspoon salt
Pinch of ground coriander
Pinch of ground cardamom

Wash the rice in cool water until the water is absolutely clear.

In a large heavy-bottomed saucepan, heat the ghee or oil and saute
the cinnamon and cloves briefly to release some of the essential
oils. Add the onions, cooking them until they're soft. Do not
brown. Add the rice and stir for 5 minutes until the grains are
golden. Add the stock, sugar, molasses, salt, coriander and
cardamom. Stir to combine, making sure the sugar and molasses are
dissolved. Bring to a boil, then reduce to a low simmer. Add the
saffron and its water; stir gently.

Cover and cook for 25 minutes, or until the rice is tender and the
liquid is absorbed. Fluff with a fork and serve! Serves 4.

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