1/4 c. (1/2 stick) butter
3 cinnamon sticks, broken
6 bay leaves, broken
1/2 tsp. whole cumin
1 c. chopped onion
8 whole cloves
1/2 tsp. ground turmeric
1 c. peas
1 c. sliced carrots
4 c. long grain rice
4 c. boiling water
2 tsp. salt
1/2 tsp. saffron threads
Almonds & silver leaf

Melt butter in large saucepan over medium high heat. Add cinnamon, bay leaves and cumin and saute. Add onion, cloves and turmeric and continue sauteing until onion is golden and coated with spices. Stir in peas and carrots. Blend in rice, water, salt, saffron and bring to boil. Stir through several times, then cover and reduce heat to lowest setting. Cook until water is evaporated (check after 30 minutes), about 35 to 45 minutes. Turn onto shallow platter and garnish with almonds and silver leaf. The fragrance and flavor of saffron, released only by cooking the spice in hot liquid (cooking saffron in oil will destroy it) adds an exotic touch. 12 to 16 servings.