Saffron Basmati Rice

Directions

1. 1
   Heat the oil in a medium saucepan, over medium high heat.
2. 2
   Add the cinnamon stick, cardamom and cloves.
3. 3
   Saute until the spices are aromatic, about 1 minute, then scoop out with a slotted spoon and discard.
4. 4
   Add the rice to the pan and cook, stirring until the rice is evenly coated in oil, and beginning to toast, 1 to 2 minutes.
5. 5
   Add the water, sugar, salt and saffron to the pan and bring to a boil over medium high heat, then reduce heat to medium low, partially cover the pan and simmer for 10 minutes.
6. 6
   Fully cover the pan and simmer for about 10 minutes longer, until water is completely absorbed.
7. 7
   Take pan off heat and let stand 5 minutes without removing lid.
8. 8
   Fluff with a fork and stir in the pistachios just before serving.