Place rice in a sieve and wash
under cold running water until water runs clear.
Put rice in a bowl with 550 ml
water and soak for 30 minutes.
Put saffron in a small bowl, add
boiling water and leave to soak for 5 minutes.
Heat oil in a heavy based saucepan,
add cloves, cardamom pods and cinnamon and fry for 1 minute.
Drain rice and reserve soaking
water.
Add rice to the pan and fry for 2-3
minutes, until opaque and light golden.
Stir in reserved water, saffron and
its soaking water, raisins and sugar and season with salt.
Bring to the boil, then lower the
heat and simmer, covered for 12-15 minutes, stirring once or twice,
until liquid is absorbed and rice is very tender.
Serve hot, garnished with parsley.
Serves 4
The whole spices in the rice are not meant
to be eaten.