Saffron and cashew rice pilaf from Spice by Christine Manfield

Ingredients

• 2 tablespoons finely diced tomato
• 1 tablespoon finely diced roasted red capsicum
• 1 teaspoon sea salt
• 20 ml rosewater
• 25 g minced ginger
• 6 cloves garlic, minced
• ½ teaspoon brown mustard seeds
• 2 green bird’s-eye chillies, minced
• 1 stick cinnamon
• 3 cloves
• 2 cups basmati rice
• 1 bay leaf
• seeds from 12 green cardamom pods
• 50 g raw cashew nuts
• 1 teaspoon cumin seeds
• 1 teaspoon saffron threads
• 1 litre White Chicken Stock
• 1 brown onion, minced
• 50 g ghee