Saffron Pilaf

1/2tsp saffron threads
2tbs boiling water
2tbs vegtable oil (or clarified butter)
4 cardamom pods
1 small stick of cinnamon
4 cloves
10 black peppercorns
2 1/2 cups long grain rice
1L chicken stock
2 1/2 tsps salt

• Put everything but the rice and stock in a pot and lighty 'fry' the ingredients to release the aromas
• add the rice and stir to coat in the spice mixture
• add the stock and bring to the boil
• reduce the heat and cover. simmer for about 20 minutes or until the rice is soft.
• Set aside and let cool, then you get to pull out all your peppercorns etc.

Just remember to count them as biting on a peppercorn sucks!

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