Zarda (Mughlai Sweet Saffron Rice)

Instructions

1. Rinse the basmati rice in several changes of water until it runs clear, then cover with fresh water and soak 30 minutes. Drain.
2. Crumble the saffron threads into the warm whole milk and let steep while the rice soaks.
3. Bring the 1.5 liters of water to a rolling boil, add the drained rice and boil until the grains are about three-quarters cooked (soft outside, still firm in the center), 6 to 7 minutes. Drain well in a colander.
4. Melt the ghee in a heavy, wide pan with a tight lid over medium heat. Add the whole cloves, green cardamom pods and cinnamon stick and sizzle 30 seconds. Add the cashews and blanched almonds and fry until golden, 1 to 2 minutes, then add the raisins and stir until they puff, about 30 seconds. Lift out the nuts and raisins with a slotted spoon, leaving the ghee and spices in the pan.
5. Off the heat, spread half the rice in the pan, sprinkle with half the sugar, then add the remaining rice and sugar. Drizzle the saffron milk over the top.
6. Cover tightly and cook over low heat (dum) without stirring. The sugar will melt into a syrup and then be absorbed. Cook until the rice is fully tender, glossy and dry with no syrup left at the bottom, 18 to 22 minutes; gently tilt the pan to check after 15 minutes.
7. Turn off the heat, scatter the fried nuts and raisins over the rice and gently fold them in with a fork, taking care not to break the grains. Cover and rest 5 minutes, then serve warm.