Serve with roasted pork and Brussels sprouts. If your cinnamon stick is larger than one inch, just break it to get a one-inch piece.
2 tablespoons butter
1 cup thinly sliced shallots
2 1/2 cups water
1 1/2 cups uncooked basmati rice
3/4 cup frozen green peas
3/4 cup golden raisins
1 1/2 teaspoons salt
3/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon saffron threads, crushed
1 (1-inch) cinnamon stick
1 bay leaf
1/2 cup chopped pistachios, toasted
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté 8 minutes or until golden brown. Remove from heat.
Combine water and rice in a medium saucepan over medium-high heat; bring to a boil. Stir in green peas and the next 8 ingredients (through bay leaf); cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Discard cinnamon stick and bay leaf. Stir in shallots and pistachios.