Pakistani Pilaff

Melt ½ lb. butter in a deep pan fitted with a lid. Sauté 1 large onion and 2 garlic cloves, both finely diced, until they are golden. Add these spices, tied in a cheesecloth bag: 12 black peppercorns, 12 cloves, 12 whole cardamoms, 2 sticks of cinnamon, each about 2 inches long, and ½ tsp. whole allspice. Sauté the onions with the spices for 5 minutes, then remove the spice bag, add 1 lb. long-grained rice to the pan, and sauté rice until it is golden. Add salt to taste and sufficient boiling water to cover the rice by about 2 inches. Add the spice bag and steam the rice until the water has evaporated and the rice is fluffy. Watch the rice carefully and occasionally toss it with a spatula to ensure each grain is being cooked. When the rice is nearly done, discard the spice bag, add 1 cup white raisins, and ½ cup blanched almonds that have been lightly sautéed in butter and salted. Heap the pilaf on a hot platter and garnish it with toasted almonds, a few cloves, and finely diced green onions.

©Al (Alex-Alexander)D. Girvan. All rights reserved.