Rice from Afghanistan

• long grain basmati rice↗1 cup
• oil2 tablespoons

  I used olive oil

• yellow onion↗1

  thinly sliced

• cinnamon stick1⁄2 inch

  1 cm

• bay leaf↗1

  rubbed

• whole cloves↗3
• mace↗1 pinch

  small pinch

• salt↗1⁄2 teaspoon

  to taste

• sugar↗1 tablespoon

Step-by-step instructions

1. 1

   Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).

2. 2

   Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.

3. 3

   Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.

4. 4

   Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.

5. 5

   Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.

6. 6

   Transfer rice to a serving platter.

7. 7

   Remove the whole cloves before serving or at least warn the diners.