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