This Jewelled Rice or Pilaf is fragrant, lightly spiced and makes a gorgeous side dish for middle eastern dishes, festive gatherings or celebratory dinners.
Soak rice for 30 minutes. Then rinse in a sieve under a cold tap until the water runs clear.
Lightly toast flaked almonds in a dry pan over medium heat until golden. Remove and set aside.
Melt Ghee (if using) in a large pan over medium heat then add Oil. Add Cumin Seeds, Cinnamon Stick, Cardamom Pods and a Bay Leaf. Cook till fragrant - 1 minute.
Add Onion and saute until golden brown. (About 10 minutes). Add Garlic and cook for 2 minutes.
Add Rice and stir to coat.
Add Stock, Sultanas and Saffron if using.
Bring to simmer then immediately turn heat down to medium low and place a lid on the pot. Cook for 15 minutes or until liquid is absorbed. Then remove pot from the stove (still covered) and leave, undisturbed, for 15 minutes. Remove lid, use fork to fluff rice.
Add Oil to a pan, once hot and add Garlic. Fry until lightly golden.
Add Rice to a platter and top with fried Garlic, fried Onions, Flaked Almonds and Carrots.