---------- Recipe via Meal-Master (tm) v8.02
  Categories: Side dish, Indian, Vegetarian, Ethnic
       Yield: 4 servings
       1 c  Basmati rice (uncooked)
       1 pn Saffron threads
     1/4 c  -Boiling water
       2 c  Water or vegetable stock
       1    Cinnamon stick
       5    Whole cloves
     1/4 ts Sea salt
     1/2 c  Jaggery or light brown sugar
       1 ts Crushed cardamom seeds
     1/4 c  Slivered almonds
     1/4 c  Currants
       2 tb Canola oil
   Place rice in a strainer and rinse with cool water until water runs clear.
   Set aside.
   Place saffron in a small glass bowl, add boiling water and let soak for 10
   to 15 minutes.
   Stir together rice, 2 cups water, cinnamon, cloves and salt in a large
   saucepan or Dutch oven.  Bring to a boil.  Cover, reduce heat and simmer
   for 15 minutes.  (Do not remove cover while cooking.)  Remove from heat and
   set aside.
   Simmer saffron water, jaggery and cardamom in a small saucepan over low
   heat until mixture forms a syrup, about 2 to 3 minutes.  Pour over rice.
   Saute almonds and currants in oil only until currants puff slightly and
   nuts turn lightly brown.
   Gently fold into rice mixture, fluff with a fork, and serve.
   Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol,
   72 mg calcium
   HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and
   reduce water or broth by 2 tablespoons.
   Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias