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Saffron Rice with Cashews and Raisins

Indian-inspired this is an extremely easy, one-pot dish.

Yield: 4 servings

1-1/2 cups basmati rice
2-1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron threads
1 teaspoon salt
2 Tablespoons oil
1 cup whole raw cashew nuts
1/4 cup raisins

Preparation:

Rinse the rice until the water runs clear.

Put the rice in a medium saucepan with all the other ingredents. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.  Remove bay leaves and cinnamon stick before serving.