GOLDEN RICE PULAO

3 cups basmati or long-grain rice
3 to 4 tablespoons vegetable oil
2 teaspoons whole cumin seeds
1 teaspoon whole coriander seed
3 whole cloves
1 medium to large onion, chopped
Salt and freshly ground black pepper
2-inch ginger root, peeled and minced
1 teaspoon saffron threads soaked in 1/4 cup hot water
6 cups water
2 boiled medium-sized red-skin potatoes, cut into bite-sized pieces
3 cups coarsely chopped unshelled sugar snap peas
3 whole scallions, thinly sliced
1/4 cup fresh mint leaves, torn
1/2 cup fresh coriander leaves, torn

Wash rice in a strainer. Soak in cold water to cover 30 minutes.

In a 6-quart pot, heat oil over medium-high heat. Sauté the spices until cumin darkens. Stir in onion, sprinkling with salt and pepper. Cook until it begins to color. Blend in the ginger, saffron, water, and well-drained rice. Bring to a boil.

Lower heat to medium; partially cover and cook 8 to 12 minutes. Taste rice. It should be slightly underdone. Add salt if needed. Cover rice and let stand another 5 minutes or until just tender (it will finish cooking as it cools).

Uncover, add potatoes and peas, and turn out onto a platter to cool. Just before serving toss lightly with the scallions, mint, and coriander, tasting for seasoning.

Serves 8
adapted from a recipe from: Lynne's Menu for Entertaining Inspired by Lee Bailey, July 2002, By Lynne Rossetto Kasper