Sweet saffron pilaf with nuts and currants 

1 ¼  cups basmati rice

2 ½ cups water

¼ teaspoon saffron threads

1 tablespoon milk or cream

¼ cup ghee or canola oil

A 2-inch piece cinnamon stick

10 green cardamom pods, pounded in a mortar and pestle to break open the shells

A 1-inch piece fresh ginger, peeled and grated

¼ cup dried currants

¼ cup chopped blanched almonds

¼ cup shelled pistachios, chopped

2/3 cup sugar

Combine the rice and water in a medium bowl and soak 20 minutes.  Drain and reserve the water.  Ste the ric and water aside separately.  Meanwhile, toast the saffron in a small frying pan over medium heat, stirring and pulling the pan off the heat occasionally to keep the saffron from burning, until the saffron darkens to a maroon colour and is fragrant, 15 to 20 seconds.  Crush to a coarse powder in a mortar and pestle, or in a bowl with the back of a spoon.  Stir in the milk or cream, and set aside. 

Combine the ghee or oil, cinnamon stick, cardamom, and ginger in a medium heavy-bottomed casserole over medium-high heat.  Cook, stirring, until the cinnamon unfurls, 1 to2 minutes.  Add the reserved water, turn down the heat, cover, and simmer every gently over low heat for 15 minutes.  Now uncover and sprinkle the rice evenly with the sugar.  Drizzle the saffron mixture over the top.  Put the pan over very low heat, cover, and continue cooking 5 more minutes.  Serve hot.